Oatmeal Bread

Beautiful, delicious bread. Also makes great dinner
rolls or a round loaf.     -Jill Dorrough

2 cups bread flour 1 package of yeast 1 1/2 tsp salt 1 cup water 1/4 c molasses 2 TBSP vegetable oil 1/2 cup rolled oats 1 cup whole wheat flour Walnuts, chopped (if you are into that--I'm not!) egg, water and rolled oats for topping Directions: In mixer, combine 1 1/4 cups bread flour, yeast and salt; blend well. Heat 1 cup water, molasses, vegetable oil and rolled oats until warm (120-130 degrees). Add to flour mixture. Knead at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in the whole wheat flour and enough remaining bread flour to make a firm dough.  Knead until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place about 15-20 minutes. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat dough to a rectangle, approximately 14x7. Starting with the shorter end, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.  Place in a greased 8x4-inch loaf pan. Cover; let rise until indentation remains after lightly touching the side of the loaf, about 30-40 minutes. Combine egg and 1 TBSP water; brush top of loaf. Sprinkle with rolled oats. Bake in preheated 375-degree over for 30-40 minutes.