Ingredients
1 cup old-fashioned oats1 cup boiling water1 package (1/4 ounce) active dry yeast1/3 cup warm water (110° to 115°)1/2 cup maple syrup2 teaspoons canola oil1-1/2 teaspoons salt3-1/2 to 4 cups all-purpose flourTOPPING:1 egg white, lightly beaten2 tablespoons old-fashioned oats
Preparation
Place oats in a blender or food processor, cover and process oats for 6-7 seconds or until coarsely chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°-115°. In a large bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45 minutes.
Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
