Whole-Grain Oatmeal Bread

Whole-Grain Oatmeal Bread

Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 cup warm water (105° to 115°F)
1 tablespoon butter, at room temperature
1 teaspoon sugar
1 teaspoon salt
½ cup whole wheat flour
1 cup unbleached bread flour
¾ cup rolled oats
1 large egg white beaten with 2 tablespoons water

Directions:
IN A LARGE BOWL, sprinkle the yeast over the warm water. Stir in the butter, sugar, and
salt. Stir in ½ cup of the oats, the whole wheat flour, bread flour, and ½ cup of the
oats. Beat 50 strokes.
Line a baking sheet with parchment paper or generously grease it. On the baking sheet,
sprinkle 2 tablespoons of the remaining oats in a 9" circle. Turn the dough out onto the
oats and spread the dough to cover the circle. Cover and let rise for 30 minutes.
Preheat the oven to 400°F. Brush the loaf with the egg white mixture and sprinkle with
the remaining 2 tablespoons oats. Bake until golden, 20 to 25 minutes. Slide the bread
onto a board. Cut into 6 wedges to serve while still warm.
soup
LEMON, CORN, AND SHRIMP SOUP
THIS DELICIOUS SOUP AND FLATBREAD COMBINATION MAKES A QUICK AND LIGHT SUMMER
MEAL. BOTH THE BROTH AND FLATBREAD TAKE ONLY ABOUT 20 MINUTES TO PREPARE.
MAKE IT WHEN CORN ON THE COB SHOWS UP AT THE FARM STAND OR IN THE FARMERS’
MARKET.
Makes 8 servings