Buttermilk Oatmeal Bread

1 cup boiling water

1/3 cup old-fashioned rolled oats

1 1/2 teaspoons rapid-rising or active dry yeast
2 tablespoons butter or shortening

2 tablespoons sugar

1 teaspoon salt

2 tablespoons buttermilk powder or dry milk powder

1/3 cup whole wheat flour or high-fiber hot cereal, ground in food processor

2 1/3 cups bread flour or all-purpose flour

Pour the water into a large bowl and add the rolled oats.  Let stand for 15 minutes, until the mixture has cooled to warm, between 105° and 115°F.  Add the yeast; let stand 5 minutes, until the yeast begins to bubble.  Stir in the butter, sugar, salt, milk powder, and whole wheat flour.  By hand or in a stand mixer, beat until a smooth dough forms.  Cover, and let stand for 15 minutes.  Slowly add the bread flour, and beat until a stiff dough forms.  Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes.  Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top.  Cover, and let rise until doubled, about 1 hour.

Lightly grease a baking sheet or cover it with parchment paper.  Turn the dough out onto a lightly floured board or lightly oiled surface.  Punch the dough down, and shape it into a round loaf.  Place the loaf, with the smooth side up, onto the pan.  Cover and let rise in a warm place until almost doubled, about 1 hour.  Heat the oven to 375°F.  To glaze, brush the loaf with the egg white, and sprinkle with rolled oats.  Bake 35 to 45 minutes, until a wooden skewer inserted into the loaf comes out clean and dry.  Remove from the pan and cool on a wire rack.

From Whole Grain Breads by Machine or Hand by Beatrice Ojakangas