Recipe information
Yield
makes one 7 1/2-inch round loaf; serves 8
Ingredients
Preparation
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.
