Honey and Cocoa Granola with Chocolate Chips (for Mallika)

5 cups rolled oats

1/2 cup unsweetened dried coconut

1 teaspoon ground cinnamon

1 tablespoon cocoa powder

3 tablespoons sugar

1/4 teaspoon salt

1/4 cup coconut oil or canola oil

1/2 scant cup honey (or agave)

1 teaspoon vanilla extract

1 cup mini chocolate chips

Heat oven to 340 degrees F.

Mix the oats, coconut, cinnamon, cocoa powder, sugar, and salt together in a large bowl.

In a small saucepan over medium low heat, warm the coconut or canola oil, honey and vanilla extract.  Pour over the dry ingredients and mix well.

Spread the mixture evenly onto a baking sheet (or 2 baking sheets) and bake for 20-25 minutes, stirring a bit near the halfway point.  The coconut oil will help this granola crisp up nicely but be sure to watch it carefully as it browns quickly.

Once the granola is visibly browned (about 23 minutes), remove from the oven and scoop into a bowl to let it cool.  Mix in the chocolate chips once the granola has cooled.  Place in a container that has an air-tight seal and it should keep for a few weeks.

From MinimalistBaker.com, with a few changes

Honey-Oat Pain de Mie

4 1/2 cups (541 grams) unbleached all-purpose flour

2 1/4 teaspoons instant yeast

1 1/2 cups (127 grams) old-fashioned rolled oats               `              

2 1/4 teaspoons salt

6 tablespoons (85 grams) melted butter

5 tablespoons (96 grams) honey

1 1/2 cups to 1 3/4 cups (340 to 382 grams) lukewarm water (use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate)

Combine all of the ingredients, and mix until cohesive.  Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.  Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

Place the dough in a lightly greased bowl, and let it rise for 1 to 1 1/2 hours, until it's risen noticeably.  It won't necessarily double in bulk.  Gently deflate the dough, and shape it into a 13" log.  Place the log in a lightly greased 13" pain de mie (pullman) pan, pressing it gently to flatten.

Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1" below the top of the pan/lid, 60 to 90 minutes.  Towards the end of the rising time, heat the oven to 350°F.

Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 35 minutes.

Remove the lid, and bake for an additional 8 to 10 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F.

Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust.  Cool completely before cutting; wrap airtight and store for several days at room temperature.

Makes one loaf.

From King Arthur Flour

Oatmeal Sandwich Bread Recipe

1 cup (227 grams) lukewarm water

1/3 cup (74 grams) lukewarm milk

1/4 cup / 4 tablespoons (57 grams) butter

2 tablespoons (28 grams) brown sugar

2 tablespoons (43 grams) honey

1 cup (99 grams) rolled oats

1/2 cup (50 grams) rolled oats, ground – or oat flour

2 1/2 teaspoons instant yeast

1 1/2 teaspoons salt

2 1/2 cups (298 grams) unbleached bread flour

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.  Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth.  Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

Gently deflated the dough, and transfer it to a lightly oiled work surface.  Shape it into an 8" log.  Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1" to 2" over the rim of the pan.  Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F.  If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool.  Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.

Makes 1 loaf.

From King Arthur Flour

Notes:

If you prefer oatmeal bread sweetened the traditional way, with molasses, simply substitute 3 tablespoons molasses for the brown sugar and honey.  The resultant bread will be darker in color, and slightly stronger tasting.

Want to make this loaf with the help of your bread machine?  Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.  About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.  Shape the loaf and bake it in your regular oven, as directed above.

Granola

1 3/4 cups old-fashioned rolled oats
1/2 cup mixed nuts and seeds (such as pistachios, almonds, cashews, pumpkin seeds, sunflower seeds, etc.)
1/2 teaspoon ground cinnamon
Pinch of salt
1 1/2 tablespoons vegetable oil
1/4 cup maple syrup
3/4 teaspoon vanilla extract
1/4 cup coconut flakes or dry unsweetened coconut

Heat the oven to 275° F.  Mix together the oats, nuts and seeds, cinnamon, and salt.  Add the vegetable oil, maple syrup, and vanilla extract. and mix well.  Spread on a cookie sheet and bake for 35 minutes, stirring every 8 minutes or so.  Add the coconut and bake for 5 more minutes.  Remove from oven, allow to cool, and store in an airtight container.

Serves 4.

From Indian Vegetarian Feast by Anjum Anand, with minor changes

Multigrain Loaf

2 cups (241 grams) unbleached all-purpose flour

1/2 cup (57 grams) white whole wheat flour

1/2 cup (50 grams) old-fashioned rolled oats

1/4 cup (35 grams) cornmeal

1/4 cup (28 grams) oat bran or pumpernickel flour

1/4 cup (35 grams) crushed pepitas or sunflower seeds

1/4 cup (53 grams) brown sugar, lightly packed

1 tablespoon (7 grams) wheat gluten

2 1/2 teaspoons instant yeast or active dry yeast

1 1/2 teaspoons salt

1/4 cup (50 grams) buttermilk powder or 1/4 cup (35 grams) nonfat dry milk

3 tablespoons (43 grams) butter, softened

1 to 1 1/4 cups (227 to 283 grams) lukewarm water

Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a smooth, supple dough. Start with the smaller amount of water, adding additional if necessary.

Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour, until it's noticeably puffy.

Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Drape the pan lightly with greased plastic wrap, and let the loaf rise for several hours, until it has crowned about 1" over the rim of the pan. Towards the end of the rising time, heat the oven to 350°F.

Bake the bread for 35 to 40 minutes, or until it is golden brown, and a digital thermometer inserted into the center register at least 190°F. Remove it from the oven, and turn it out onto a rack to cool.

Makes 1 loaf.

From King Arthur Flour website, with minor changes

Oatmeal Buttermilk Pancakes

1/2 cup old-fashioned oats
1 cup all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into chunks
2 cups nonfat buttermilk
1 egg, lightly beaten
2 teaspoons avocado oil or canola oil, divided

In a food processor with steel blade attachment, grind oats for about 45 seconds, until the texture resembles coarse flour.  Add flours, baking powder, baking soda, and salt, and pulse to combine.  Add butter and process until mixture resembles coarse meal.

Transfer oat mixture to a large bowl.  Use a spoon to make a well in the center.  In a large measuring cup, whisk together buttermilk and egg until combined.  Pour into the well and gradually stir until oat mixture is moistened.

Brush 1 teaspoon oil over a cast iron or nonstick skillet.  Heat to medium-high, when oil isn't smoking but a bead of water flicked onto the surface sizzles and evaporates in a second.  Ladle 1/3-cup scoops of batter onto the griddle and spread them into circles; the batter will be thick.

Cook undisturbed for 2 to 3 minutes, until most of the bubbles that form have popped and the edges are starting to dry out.  Use a spatula to flip pancakes; the bottoms should be browned.  Continue cooking for another 1 to 2 minutes, until browned.  Transfer to a platter or baking sheet to keep warm in a 200° F oven.  Repeat steps with remaining batter, adjusting heat to medium-low to prevent scorching and rebrushing with oil as necessary.

Makes 12 pancakes.

From Maple by Katie Webster

Maple Oatmeal Bread

(FOR REGULAR LOAF)
1 cup water
1/2 cup old-fashioned rolled oats
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon salt
1/2 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast

(FOR LARGE LOAF)
1 1/3 cups water
3/4 cup old-fashioned rolled oats
2 tablespoons butter
3 tablespoons maple syrup
1 1/2 teaspoons salt
1 cup whole wheat flour
2 1/4 cups bread flour
2 teaspoons rapid-rising or active dry yeast

Pour the water into the pan of the bread machine.  Add the remaining ingredients in the order listed. Select the Basic cycle, set the crust on Medium, and press Start.  (During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch.  Or, if the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, 
until the dough is smooth yet soft to the touch.)

Alternatively, to make without bread machine:
Heat the water until warm, between 105° and 115°F; pour it into a large, warmed bowl, and add the yeast and rolled oats.  Let stand 5 minutes, until the yeast begins to bubble.  Stir in the butter, syrup, salt, and whole wheat flour.  Beat until a smooth batter forms.  Cover, and let stand 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 an 8- or 9-inch loaf pan or round cake pan.  Turn the dough out onto a lightly floured board or lightly oiled surface.  Punch the dough down, shape into loaf, and place in the pan.  Cover and let rise in a warm place until almost doubled, 1 hour.  Heat oven to 375°F.  Bake for 35 to 40 minutes, or until a wooden skewer inserted into the loaf comes out clean.  Remove from pan and cool on a wire rack.

From Whole Grain Breads By Machine or Hand by Beatrice Ojakangas

Oatmeal Muffins

1 1/2 cups unbleached all-purpose flour

1/2 cup quick-cooking or old-fashioned oats

1/2 cup brown sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup milk

1/3 cup vegetable oil or softened butter

2 large eggs

1 teaspoon vanilla extract

Heat oven to 400°F.  Lightly grease a standard muffin pan, or line the pan with papers and grease the papers.

In a large bowl, stir together flour, oats, sugar, salt and baking powder. In a separate bowl, beat together the milk, oil or butter, eggs, and vanilla.  Gently stir the wet ingredients into the dry ingredients, mixing only enough to blend. Spoon the batter into 12 muffin cups.

Bake the muffins for 20 minutes, or until they're golden brown. Remove them from the pan and cool completely on a rack.

Makes 12 muffins.

From King Arthur Flour

Toasted Coconut Oatmeal Cookies

1 cup shredded coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (1/2 pound) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups rolled oats or steel-cut oats
1 cup white chocolate chips (optional)

Heat oven to 350° F.

Toast coconut to taste in a dry skillet over low heat, stirring frequently to prevent burning.

In a large bowl, combine flour, baking soda, and salt.

In the bowl of an electric mixer, mix together the butter, brown sugar, and granulated sugar until creamy.  Add the eggs and vanilla extract and beat until well-blended.  Gradually add the flour mixture, then the oats and the toasted coconut.  Beat just until well-mixed.  Stir in white chocolate chips, if using.

Place dough by rounded teaspoonfuls on a cookie sheet.  Bake for approximately 10 to 12 minutes, or until golden brown.  Remove from oven and allow to cool for 1 minute on sheet before transferring cookies to a wire rack to cool completely.

Makes 4 dozen cookies.


From Tea Travels by Ellen Easton, with a few changes

Oatmeal Toasting Bread

1 3/4 cups (14 ounces) water
2/3 cup (3 3/4 ounces) Irish oats (steel-cut oats)
1/4 cup (1 7/8 ounces) brown sugar
4 tablespoons (1/2 stick or 2 ounces) butter
1 1/4 teaspoons salt
1/4 to 1/2 teaspoon ground cinnamon, to taste
1 cup (3 1/2 ounces) old-fashioned rolled oats
1/2 cup (1 7/8 ounces) whole wheat flour
1/4 cup (1 1/4 ounces) nonfat dry milk
2 teaspoons instant yeast
1 1/2 cups (6 1/4 ounces) unbleached bread flour

The night before you plan on making the bread, stir together the water and the Irish (steel-cut) oats and refrigerate.

Next day, simmer the oats in the water until they are tender but "toothsome" and all the water is absorbed, about 20 minutes.  Add the brown sugar, butter, salt, and cinnamon, stirring until the butter melts.  Transfer the mixture to a large bowl, and add the oats, whole wheat flour, and dry milk, stirring to combine.  By this time, the mixture should have cooled considerably.  Allow it to rest at room temperature, covered, for 1 hour.  This will allow time for the oats to absorb the liquid and soften.

Stir in the yeast, then the bread flour.  Knead the mixture - by hand, electric mixer, or bread machine - until the dough feels springy.  It will remain fairly sticky, but will definitely develop some body.  Place the dough into a lightly greased bowl, and allow it to rise, covered for 1 hour.

Gently deflate the dough.  Shape the dough into an 8" log and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.  Cover the pan loosely with lightly greased plastic wrap, and allow dough to rise for 60 minutes, until it has crowned about 1" over the rim of the pan.

Bake the bread in a heated 350° F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190° F.  Remove the bread from the oven, wait 5 minutes, then turn it out of the pan onto a rack to cool.  Brush the top with melted butter, if desired, or simply run a stick of butter over the top of the hot loaf.  Cool completely before slicing.


From King Arthur Flour website

Ultrathin Chocolate Chunk Cookies

1 1/3 cups (6 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

10 tablespoons (1 1/4 sticks) unsalted butter, melted

1/2 cup (1.5 ounces) quick rolled oats

1/2 cup (3.5 ounces) granulated sugar

1/4 cup (1.75 ounces) packed dark brown sugar

2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup

2 tablespoons whole milk

1/2 teaspoon salt

7 ounces bittersweet or semisweet chocolate, chopped into chunks, or generous 1 cup chocolate chips or chocolate chunks

Heat oven to 325° F.  Position racks in the upper and lower thirds of the oven.

Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.

In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.  Mix in the flour mixture.  If the batter is warm from the butter, let it cool before adding the chocolate.  Stir in the chocolate chunks.  If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge.  The rest makes for an especially crisp and extra-flavorful cookie.

Divide the dough into 15 equal pieces (each a scant 1/4 cup or about 1.75 ounces).  Lay out 3 sheets of aluminum foil, cut to fit your baking sheets, dull-side up.  Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches in diameter.  Flatten each piece of dough until it is about 3 1/2 inches in diameter. Slide two of the foil sheets onto baking sheets.

Bake for 20 to 25 minutes, until the cookies are thin and very brown,  If they are too pale, they will not be crisp.  Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.  Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil.  Repeat with the third batch - you can slide the next foil sheet onto a hot baking sheet as long as you put the pan in the oven immediately.  Cool the cookies completely before stacking or storing.  May be kept in an airtight container for at least 3 days.

Makes fifteen 5-inch cookies.

From Chewy Gooey Crispy Crunchy by Alice Medrich

Whole Wheat Oatmeal Honey Bread

2 cups boiling water

1 cup rolled oats, traditional or quick (not instant)

1/2 cup maple sugar or brown sugar

1 tablespoon honey

1/4 cup (4 tablespoons) butter

1 tablespoon kosher salt or 2 1/2 teaspoons table salt

1/2 teaspoon ground cinnamon

1 tablespoon instant yeast

1 1/2 cups white whole wheat flour

4 cups unbleached all-purpose flour

In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.

Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.

Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.

Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans.

Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes.

Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer.

Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage. Makes 2 loaves. From King Arthur Flour

Apple-Raspberry Oat Crumble

Topping:
1 cup oat flour
1 cup packed light or dark brown sugar
1/2 cup (1 stick, 4 ounces) cold unsalted butter
1 cup old-fashioned rolled oats
1/2 cup sliced or slivered almonds
1 teaspoon ground cinnamon
1/4 teaspoon salt

Filling:
7 cups (1 7/8 pounds) peeled, cored and sliced crisp, tart apples (7 to 8 medium apples, about 3 pounds before peeling)
1 cup raspberries, fresh or frozen
1/2 cup packed light or dark brown sugar
1/4 cup oat flour
1/2 teaspoon ground cinnamon

Heat oven to 350°F and butter a 9x13-inch baking dish.

To make the topping:
Combine the oat flour and brown sugar in a medium bowl.  Cut the butter into cubes and use your fingers, a pastry blender, fork, or food processor to cut the butter into the flour and sugar.  When the flour and sugar start to feel saturated, stop cutting before it becomes a paste.  Some of the butter may remain in small chunks.  Add the oats, almonds, cinnamon, and salt, and toss to combine.  Set the topping aside while you make the filling.

To make the filling:
Put the apple slices and raspberries in a large bowl.  Combine brown sugar, oat flour, and cinnamon in a small bowl, then pour the mixture over the fruit and toss to coat.  Turn the filling into the prepared pan, and cover it evenly with the topping.

Place the crumble in the oven and bake until the topping is crisp and brown and the filling is bubbling and thick, 35 to 40 minutes.  Remove the crumble from the oven and cool for at least 10 minutes before serving. 

Serves 16.


From King Arthur Flour Whole Grain Baking

Chocolate Chip Oatmeal Cookies

2 sticks (8 ounces) unsalted butter, at room temperature
1 cup light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups (or 1 bag) semisweet or bittersweet chocolate chips

Heat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease.

Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.

Scoop the dough by tablespoons onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan. Remove the cookies from the oven and, as soon as they're set enough to handle, transfer them to racks to cool.

Makes about 35 cookies.


From King Arthur Flour website

Leek, Potato, and Oatmeal Tart

Crust
1/2 cup flour
1/2 cup old-fashioned rolled oats
Salt
4 tablespoons unsalted butter, chilled
2 or more tablespoons very cold water

Filling
2 tablespoons butter
4 leeks, white and pale green parts only, sliced 1/8-inch thick
Salt and pepper
1 egg and 1 egg yolk
2/3 cup light cream
Nutmeg
3/4 cup Cheddar, grated
3-4 medium potatoes, peeled and boiled until just tender, then finely sliced

Put the flour, oats, and salt in the bowl of a food processor.  Cut the cold butter into small pieces on top of it.  Process for about 20 to 30 seconds, then add cold water through the top, a tablespoon at a time, with the machine running.  If the dough is still in crumbly little bits after a minute, add a tablespoon more of water, but remember that the more water used, the more the crust will shrink.  The moment it has cohered into a ball, remove it, wrap it in plastic wrap, and refrigerate it for 30 minutes.  Roll out, line a 9-inch tart pan, and return the pan to the refrigerator for at least 30 minutes. 

Heat the oven to 375°F, with a baking sheet in the oven if using a non-metal pie dish.  Place a piece of parchment or waxed paper over the tart shell, and cover the paper with a layer of dried beans or ceramic pie weights.  Bake the tart shell for 10 minutes, then remove the paper and weights and prick the bottom of the shell with a fork.  Return the shell to the oven for 5 minutes.

Heat the butter in a skillet and saute the leeks gently until softened, then season them with salt and pepper.  Whip together the egg, yolk, and cream, seasoning with salt and pepper and adding a hint of nutmeg.

Spread the leeks over the tart shell bottom, add a layer of potatoes, more salt and pepper, half the cheese, then add a second layer of potato.  Pour the cream and egg mixture over the potato, and scatter the rest of the cheese over the top.  Return to the oven for about 25 minutes, until the top is browned.  Let cool briefly before serving.

Serves 6.


From The Art of the Tart by Tamasin Day-Lewis

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