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1
In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes.
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2
In a measuring cup whisk together remaining 1/4 cup warm water and molasses.
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3
In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well.
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4
Stir in enough of remaining 3 to 4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface.
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5
Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.
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6
Transfer dough to a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
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7
Punch down dough and let rise, covered, 45 minutes more.
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8
Preheat oven to 400F and grease 2 loaf pans, 8 1/2 by 4 1/2 by 2 inches.
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9
Divide dough in half.
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10
Lightly knead each piece of dough and form into ovals.
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11
Transfer loaves to pans and let rise, covered with kitchen towels, 45 minutes.
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12
Brush tops of loaves lightly with egg wash and sprinkle with oats.
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13
Bake loaves in middle of oven 10 minutes.
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14
Reduce oven temperature to 350F and bake loaves 20 to 25 minutes more, or until golden brown.
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15
Turn loaves out onto a rack to cool.
