Honey-Oat Bread

Ingredients

• 0.8 ounce active yeast dry
• 1.7 cups bread flour divided
• 1  egg white 
• 2 large eggs 
• 0.5 cup honey 
• 0.5 cup unprocessed oat bran 
• 1 cup regular oats uncooked
• 1.5 teaspoons salt 
• 0.3 cup vegetable oil 
• 1 tablespoon water 
• 1.8 cups water 
• 2.5 cups flour whole wheat

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• mixing bowl
• hand mixer
• aluminum foil

Directions

1. Combine first 3 ingredients in a saucepan; heat to 120 to 13
2. Combine 1 2/3 cups bread flour and next 4 ingredients in a large mixing bowl. Gradually add honey mixture and eggs, beating at low speed with a heavy-duty electric mixer until blended. Beat at medium speed 3 more minutes. Gradually stir in wheat flour and enough remaining bread flour to form a soft dough.
3. Turn dough out onto a well-floured surface. Knead until smooth and elastic (about 10 minutes).
4. Place in a well-greased bowl, turning to grease top.
5. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
6. Punch dough down; let rest 15 minutes. Divide in half, shaping each portion into 2 small balls.
7. Place 2 balls, side by side, in each of 2 well-greased 9- x 5-inch loafpans.
8. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
9. Combine egg white and 1 tablespoon water; brush on tops of loaves.
10. Bake at 375 for 35 to 40 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes to prevent excessive browning, if necessary.)
11. Remove from pans immediately; cool on wire racks.
12. Honey-Oat Buns: After letting dough rest, divide into 12 portions; shape into buns.
13. Place on greased baking sheets. Cover and let rise 20 minutes or until doubled in bulk.
14. Bake at 375 for 15 minutes.