Herb-Crusted Bread

• 5 tablespoons old-fashioned oats
• 1 cup water (70u0b0 to 80u0b0)
• 4-1/2 teaspoons sugar
• 4-1/2 teaspoons olive oil
• 1 teaspoon salt
• 2 cups bread flour
• 1/4 cup rye flour
• 1/4 cup whole wheat flour
• 2-1/2 teaspoons active dry yeast
• 1/2 teaspoon each dried minced onion, dried minced garlic, dill weed and poppy seeds
• 1 egg, lightly beaten
• 1/2 teaspoon each coarse salt, dried minced onion, dried minced garlic, dill weed and poppy seeds

1. In a blender, process oats until finely ground. In bread machine pan, place the oats, water, sugar, oil, salt, flours, yeast and seasonings in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly floured surface. Shape into a loaf, about 15 in. long. Transfer to a
3. coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Carefully brush dough with egg, sprinkle with salt, onion, garlic, dill and poppy seeds. Bake at 350u0b0 for 25-30 minutes or until golden brown.

oldfashioned oats, water, sugar, olive oil, salt, bread flour, rye flour, whole wheat flour, active dry yeast, onion, egg, coarse salt

Taken from www.tasteofhome.com/recipes/herb-crusted-bread/ (may not work)