Toasted Oat Bread

• Bread
• 5 1/2 cups whole wheat bread flour
• 1 cup rolled oats
• 1/2 cup sugar
• 2 teaspoons salt
• 1/2 ounce active dry yeast (2 pkgs)
• 2 cups milk
• 1/4 cup light margarine
• 3 tablespoons egg whites
• Topping
• 1 tablespoon water
• 1 egg white
• 1 tablespoon rolled oats

1. Toast oats: Spread oats on 15X10-inch pan; place in 375 degrees oven for 10 to 15 minutes or until light brown.
2. In large bowl, combine 2 cups flour, rolled oats, sugar, salt and yeast; blend well.
3. In small saucepan, heat milk and margarine until very warm. Add warm liquid and egg white to flour mixture.
4. Blend at low speed until moistened; beat 3 minutes at medium speed.
5. Stir in 3 1/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.
6. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes.
7. Place dough in greased bowl; cover loosely with saran wrap and cloth towel.
8. Let rise in warm place until doubled in size, about 45 to 60 minutes.
9. Punch down dough several times to remove all air bubbles.
10. Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes.
11. Shape into 2 loaves by rolling dough into two 14x7-inch rectangles. Starting with shorter side, roll up; pinch edges firmly to seal. Place seam-side- down on lightly greased cookie sheet.
12. Cover; let rise in warm place 35 to 45 minutes. Heat oven to 375 degrees.
13. In small bowl, combine water and egg white; beat slightly. Carefully brush on loaves; sprinkle with 1 tablespoon rolled oats.
14. Bake 25 minutes, cover with foil, and bake 10 minutes more until loaves sound hollow when lightly tapped.
15. Ccool on wire racks.

bread, whole wheat bread flour, rolled oats, sugar, salt, active dry yeast, milk, light margarine, egg whites, topping, water, egg, rolled oats

Taken from www.food.com/recipe/toasted-oat-bread-220097 (may not work)