Oatmeal Bread

Instructions

• In a large mixing bowl, mix all the ingredients together to form a rough, shaggy dough.
• Knead the dough, by hand or mixer, until it's springy though somewhat soft, 5-7 minutes. The dough may feel quite sticky at the beginning but do not add more flour (it will make the loaf dry). Kneading on a lightly greased work surface rather than a floured surface may work better.
• Place dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour. It will be puffy, but might not double. If kitchen is colder than 65°F, place the bowl of dough in your turned-off oven with the oven light on.
• Transfer the dough to a lightly oiled surface. Flatten the dough into a 6" x 8" rectangle. Fold the top down to the center (like folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat 3-4 more times, until a 9"-10" log is created. Tuck the ends under slightly and turn the log over so the seam is on the bottom.
• Place the log into a greased 9" x 5" loaf pan and tent the pan with lightly greased plastic wrap (or other cover). Allow the dough to rise for 1-1.5 hours, until it's crested about 1" over the rim of the pan.
• Near the end of the rising time, preheat oven to 350°F with a rack in the center.
• Topping: uncover risen loaf. Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't use it all). Sprinkle with rolled oats.
• Baking: bake bread for 35-40 minutes, until golden brown. If the bread is browning too quickly, cover lightly with aluminum foil for the last 10 minutes. Bread is done when digital thermometer in center of loaf reads 190°F.
• Remove bread from oven and place out on rack to cool.
• Cool completely before slicing. Wrap well and store at room temperature for several days.