Whole Wheat & Oatmeal Bread

• 1-1/2 tsp. Active dry yeast
• 3/4 cup Milk, lukewarm
• 3-1/4 cup Bread flour
• 6 tbsp. Whole wheat flour
• 6 tbsp. Oatmeal, quick cooking
• 3 tbsp. Brown sugar
• 2-1/2 tsp. Salt
• 3 tbsp. Vegetable oil
• 1 Egg, lightly beaten

1. In a small bowl, dissolve yeast in the milk.
2. Add 3/4 cup warm water and set aside.
3. In a large bowl, combine bread flour, oatmeal, whole wheat flour, sugar and salt.
4. Add oil to milk mixture, then stir into the flour mixture with a wooden spoon (if dough is too dry add a little water).
5. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
6. Wipe out bowl, place dough inside, cover with a clean cloth and set aside until risen double, about 1 hour.
7. Preheat oven to 400 F. Transfer dough to a floured surface, then flatten into a rectangle about 8" x 11" using your hands.
8. Roll dough into a tight 9" cylinder.
9. Pinch seams closed, fold in ends and pinch closed.
10. Shape into a loaf about 4" x 8".
11. Make several 1/2" incisions into top of loaf with a sharp knife or razor, then place, seam side down into a buttered non-stick loaf pan (9"x4 1/2"x3").
12. Cover with a clean towel and set aside to rise about 30 minutes.
13. In a small bowl, beat egg with 2 Tbsp of water.
14. Brush egg mixture over top of loaf and bake about 40 minutes until golden-brown.
15. Remove from pan and cool on rack.

active dry yeast, milk, bread flour, whole wheat flour, quick cooking, brown sugar, salt, vegetable oil, egg

Taken from www.foodgeeks.com/recipes/15963 (may not work)