Whole-Wheat Oat Bread

Preparation

1. Step 1

   Pour the water over 1 cup oats in a medium bowl. Stir in the molasses; let stand until mixture registers 115°F on an instant-read thermometer, about 10 minutes.

   Step 2

   Coarsely grind 1/2 cup oats in a food processor. Transfer to a separate medium bowl; add the flours and powdered milk.

   Step 3

   Sprinkle the molasses mixture with yeast. Stir in 1 cup flour mixture, then the salt. Gradually stir in the remaining flour mixture, 1 cup at a time.

   Step 4

   Turn the dough out onto a lightly floured work surface. Knead until smooth and no longer sticky, 5 to 10 minutes.

   Step 5

   Oil a medium bowl with 1 teaspoon oil. Transfer the dough to the bowl; turn to coat. Loosely cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, 1 to 1 1/4 hours.

   Step 6

   Brush a heavy-duty baking sheet with 1 teaspoon oil; set aside. Punch down the dough. Transfer to a lightly floured work surface. Knead the dough once or twice. Flatten into a 9-inch circle.

   Step 7

   Pull the edges of the dough up and in toward the center; pinch to seal. Turn the dough over. Pull down on the dough with cupped hands to stretch the top; pinch the edges at the bottom. Wrap your hands around the sides of the dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high. Place on the oiled baking sheet, seam side down.

   Step 8

   Brush plastic wrap with the remaining teaspoon oil; cover the dough. Let rise until doubled in bulk, 45 minutes to 1 hour.

   Step 9

   Preheat the oven to 400°F. Score an X in the top of the dough. Brush with egg white; sprinkle with the remaining tablespoon oats. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until dark golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack.