Tools

• Large Perforated Baking Sheet (MA500380)
• Silform^® Bread Tray (SF000295)
• Demarle Différence^® Petite Sauce Pan (DD901014)
• Mixing Bowl (TA000120)
• Stand Mixer with Dough Hook attachment
• Rectangular Roul'Pat^® (RL006040)
• Beechwood Rolling Pin (TA000104)
• Whisk (TA000112)
• Silicone Pastry Brush (TA000113)
• Magnetic Measuring Trio (GRP00001)

Ingredients

• 1 1/2 cups water
• 1/2 cup honey
• 1/3 cup butter or margarine
• 1 cup quick cooking oats
• 5 1/2 to 6 1/2 cups bread flour
• 1 1/2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 2 whole eggs
• Cooking Spray
• 1 egg white
• 1 tablespoon water
• Oatmeal

These instructions are based on using a stand mixer. You can also do this by hand in a regular bowl.

1. Place the Bread Tray on the Perforated Baking Sheet and set aside.
2. Place water, honey, and butter in the Petite Sauce Pan and heat over low heat until butter is completely melted and mixture is approximately 120 to 130 degrees Fahrenheit.
3. In stand mixer bowl place oats, 5 cups flour, salt and yeast. Using the dough hook attachment, blend for about 15 seconds.
4. Continue on low speed and gradually add water mixture to flour mixture. Mix about 1 minute.
5. Add two whole eggs and mix about 1 minute longer.
6. Continue mixing on low speed, adding remaining flour, 1/2 cup at a time, until dough starts to clean sides of bowl. Knead on low speed for about 2 minutes longer.
7. Lightly spray the Mixing Bowl with cooking spray and place dough in bowl, turning over to grease top as well. Let rise in a warm place, free from draft, about 1 hour, or until doubled in size.
8. Punch dough down and place on the Roul’Pat^®.
9. Divide the dough into two equal parts. Shape each half into a loaf by rolling into a rectangle approximately 9”x14” with Beechwood Rolling Pin.
10. Starting at a short end, roll dough tightly. Pinch dough to seal seam. Place each loaf seam side down on the Silform^® Bread Tray. Each loaf will fill 2 of the bread shapes on the Silform^®, giving you two loaves of bread instead of the four shapes on the tray.
11. Cover and let rise in a warm place, free from draft, about 1 hour or until doubled in size.
12. Preheat oven to 375 degrees Fahrenheit.
13. Beat egg white and water with the Whisk. Brush tops of loaves with egg white mixture using the Pastry Brush then sprinkle with oatmeal.
14. Bake for approximately 22 minutes. Let cool and enjoy.