1 1/2 teaspoons active dry yeast
3/4 cup lukewarm milk
3 1/4 cups bread flour
6 tablespoons whole wheat flour
6 tablespoons quick cooking oatmeal
3 tablespoons brown sugar
2 1/2 teaspoons salt
3 tablespoons vegetable oil
1 egg, lightly beaten

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

Add oil to milk mixture, then stir into 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 dish towel, and set aside to rise until doubled, about 1 hour.

Preheat oven to 400°F. Transfer dough to floured surface, then, using your hands, flatten dough into a rectangle about 11 x 8 inches. Roll dough away from you to create a tight 9-inch cylinder. Pinch seam closed, fold in ends, and pinch ends closed.

Shape into a loaf about 8 x 4 inches. Make several 1/2 inch incisions in top of loaf with a sharp knife, then place, seam side down, in a buttered 9 x 4 1/2 x 3 inch nonstick loaf pan. Cover with a clean dish towel and set aside to rise for about 30 minutes.

In a small bowl, beat egg with 2 tablespoons water. Brush egg wash over top of loaf and bake until golden brown, about 40 minutes. Remove bread from pan and cool.

Makes 1 loaf.

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