Recipe - Monastery Oatmeal Bread

1 One half Envelopes dry yeast or 1 1/2
cakes fresh yeast
2 tablespoon Sugar or honey
1 One half cup Warm or lukewarm milk
1 cup Rolled oats
1 cup Bread flour or allpurpose
flour
One half cup Whole wheat flour
Dough:
1 cup Rolled oats
One fourth cup (One half stick) butter, melted
2 teaspoon Salt
2 One half To 3 cups whole wheat flour
Allpurpose flour
1 Egg beaten with 2 Tbs milk
or cream (glaze)
Rolled oats

Makes 2 oval loaves

Sponge:

For sponge: Sprinkle dry yeast an dsugar over warm milk (105 115 F) in
small bowl; stir to dissolve. If using cake yeast, crumble into small bowl.
Stir in sugar and lukewarm milk (95 F). Let stand until foamy.

Combine oats, bread flour and whole wheat flour in large bowl. Add yeast
mixture and whisk until smooth. Cover with plastic wrap. Let rise in warm
draftfree area for 1 hour.

For dough: Stir down sponge, using wooden spoon. Mix in 1 cup oats,
butter and salt. Vigorously stir in enough whole wheat flour One half cup at a
time to form soft dough. Knead on floured surface until smooth and elastic,
kneading in allpurpose flour if sticky. Grease large bowl. Add dough,
turning to coat entire surface. Cover bowl with plastic. Let rise in warm
draftfree area until doubled, about 45 minutes.

Gently knead dough in bowl until deflated. Cover and let rise again in
warm draftfree area until doubled in volume, about 30 minutes.

Grease baking sheets. Gently turn dough out on lightly floured surface.
Cut in half. Knead each piece into round. Pull 2 opposite sides under to
form oval. Place on prepared sheets seam side down. Slash top of loaves,
using serrated knife. Brush wit glaze and sprinkle wit oats. Let rise
until doubled in volume, about 30 minutes.

Preheat oven to 400 F. Bake until loaves sound hollow when tapped on
bottom, about 30 minutes. Immediately transfer to racks and cool.

Bon Appetit