Irish Oatmeal Bread

2 1/4 cup boiling water
1 3/4 cups steel-cut oats
1 TBSP salt
3 TBSP butter
3 TBSP light brown sugar
dash of granulated sugar
2 pkgs dry yeast (about 2 1/4 tsps)
1/2 cup warm water
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
cooking spray
1 large egg, lightly beaten

Combine first 5 ingredients in a bowl of a stand-up mixer, and let stand 25 minutes.

Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixtre. Lighlty spoon flour into dry measuring cups. Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixtre. Beat at medium speed until well blended. Turn dough out on to a floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining all-purpose flour, t TBSP at a time to prevent dough from sticking to hands (dough will feel sticky)

Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. (Gently press two fingers in dough. If indentation remains, dough has risen enough) Punch dough down and cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying) roll each portion into a 14x8 in rectangle on a floured surface. Roll up each rectangle tightly, starting with short edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Place each loaf, seam sides down , in 9 in loaf pan coated with cooking spray. Cover and let rise 30 minutes until doubled in size.

Preheat oven to 350

Uncover dough, and brush egg even over loaves. Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans, and cool on wire racks. Yield 2 loanes, 14 servings per loaf (serving size 1 slice)

Nutritional info:
Calories 154; fat 2.5 g; protein 5.1g; carb 28.9g; fiber 3g; chol 11g; iron 1.8mg; sodium 267 mg; calc 15 mg.