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1
In large bowl, combine cracked wheat, brown sugar and salt. Heat water to boiling and stir in molasses and oil; add to dry ingredients, mixing well.
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2
Set aside; cool to lukewarm (105u00b0 to 115u00b0).
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3
Dissolve yeast in 2/3 cup lukewarm water.
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4
Add to wheat mixture.
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5
Stir in 2 cups flour, blending at low speed of mixer until moistened; beat 2 minutes at medium.
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6
Add oats and 2 1/4 to 3 3/4 cups flour, stirring until dough pulls away from sides of bowl.
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7
Turn out on floured surface and knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in lightly greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (45 to 60 minutes). Punch dough down to remove air bubbles.
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8
Divide dough in half and shape into two round loaves.
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9
Place on two greased cookie sheets. Slash 1/4-inch deep lattice design in tops.
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10
Cover and let rise in warm place until doubled (about 1 hour).
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11
Preheat oven to 350u00b0. Brush loaves with beaten egg and sprinkle tops with oats.
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12
Bake 25 to 45 minutes or until loaves are golden brown and sound hollow when tapped.
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13
Remove from cookie sheets; cool on wire racks.
