Toasted Oat Bread

READY IN: 3hrs




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