1 cup old fashioned oats
1 cup boiling water
1 package (1/4 oz) active dry yeast
1/3 cup warm water (110 to 115 degrees)
1/2 cup real maple syrup OR molasses
2 tsp canola oil
1 1/2 tsp salt
3 1/2 to 4 cups all-purpose flour, or use half bread, half all-purpose flour.
1 egg white
2 T old-fashioned oats
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 to 115 degrees. In a large bowl, dissolve yeast in 1/3 cup warm water, add syrup or molasses, 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 the 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" round loaf. Place in a greased 9" round baking dish. Cover and let rise again until doubled, about 45 minutes.
Brush with whisked egg white, sprinkle with oats. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
I like it better with the molasses, but both are good!
Recipe from Taste of Home Fall Baking 2009, via Ruby.