Title: Whole Wheat & Oatmeal Bread
Categories: Bread
Yield: 1 Loaf

1 1/2	ts	Active dry yeast
3/4	c	Milk, lukewarm
3 1/4	c	Bread flour
6	tb	Whole wheat flour
6	tb	Oatmeal, quick cooking
3	tb	Brown sugar
2 1/2	ts	Salt
3	tb	Vegetable oil
1		Egg, lightly beaten

In a small bowl, dissolve yeast in the milk. Add 3/4 cup warm water and set aside. In a large bowl, combine bread flour, oatmeal, whole wheat flour, sugar and salt.

Add oil to milk mixture, then stir into the flour mixture with a wooden spoon (if dough is too dry add a little water). Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Wipe out bowl, place dough inside, cover with a clean cloth and set aside until risen double, about 1 hour.

Preheat oven to 400 F. Transfer dough to a floured surface, then flatten into a rectangle about 8" x 11" using your hands. Roll dough into a tight 9" cylinder. Pinch seams closed, fold in ends and pinch closed. Shape into a loaf about 4" x 8". Make several 1/2" incisions into top of loaf with a sharp knife or razor, then place, seam side down into a buttered non-stick loaf pan (9"x4 1/2"x3"). Cover with a clean towel and set aside to rise about 30 minutes.

In a small bowl, beat egg with 2 Tbsp of water. Brush egg mixture over top of loaf and bake about 40 minutes until golden-brown. Remove from pan and cool on rack.

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