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1
For sponge: Sprinkle dry yeast an dsugar over warm milk (105 - 115 degrees F) in small bowl; stir to dissolve.
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2
If using cake yeast, crumble into small bowl.
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3
Stir in sugar and lukewarm milk (95 degrees F).
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4
Let stand until foamy.
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5
Combine oats, bread flour and whole wheat flour in large bowl.
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6
Add yeast mixture and whisk until smooth.
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7
Cover with plastic wrap.
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8
Let rise in warm draft-free area for 1 hour.
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9
For dough: Stir down sponge, using wooden spoon.
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10
Mix in 1 cup oats, butter and salt.
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11
Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough.
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12
Knead on floured surface until smooth and elastic, kneading in all-purpose flour if sticky.
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13
Grease large bowl.
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14
Add dough, turning to coat entire surface.
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15
Cover bowl with plastic.
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16
Let rise in warm draft-free area until doubled, about 45 minutes.
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17
Gently knead dough in bowl until deflated.
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18
Cover and let rise again in warm draft-free area until doubled in volume, about 30 minutes.
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19
Grease baking sheets.
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20
Gently turn dough out on lightly floured surface.
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21
Cut in half.
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22
Knead each piece into round.
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23
Pull 2 opposite sides under to form oval.
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24
Place on prepared sheets seam side down.
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25
Slash top of loaves, using serrated knife.
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26
Brush with glaze and sprinkle wit oats.
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27
Let rise until doubled in volume, about 30 minutes.
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28
Preheat oven to 400F (200C).
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29
Bake until loaves sound hollow when tapped on bottom, about 30 minutes.
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30
Immediately transfer to racks and cool.
