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1
Pour the water over 1 cup oats in a medium bowl.
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2
Stir in the molasses; let stand until mixture registers 115F on an instant-read thermometer, about 10 minutes.
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3
Coarsely grind 1/2 cup oats in a food processor.
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4
Transfer to a separate medium bowl; add the flours and powdered milk.
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5
Sprinkle the molasses mixture with yeast.
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6
Stir in 1 cup flour mixture, then the salt.
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7
Gradually stir in the remaining flour mixture, 1 cup at a time.
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8
Turn the dough out onto a lightly floured work surface.
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9
Knead until smooth and no longer sticky, 5 to 10 minutes.
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10
Oil a medium bowl with 1 teaspoon oil.
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11
Transfer the dough to the bowl; turn to coat.
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12
Loosely cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, 1 to 1 1/4 hours.
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13
Brush a heavy-duty baking sheet with 1 teaspoon oil; set aside.
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14
Punch down the dough.
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15
Transfer to a lightly floured work surface.
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16
Knead the dough once or twice.
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17
Flatten into a 9-inch circle.
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18
Pull the edges of the dough up and in toward the center; pinch to seal.
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19
Turn the dough over.
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20
Pull down on the dough with cupped hands to stretch the top; pinch the edges at the bottom.
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21
Wrap your hands around the sides of the dough; rotate to shape into a tight ball, 5 1/2 inches in diameter and 3 3/4 inches high.
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22
Place on the oiled baking sheet, seam side down.
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23
Brush plastic wrap with the remaining teaspoon oil; cover the dough.
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24
Let rise until doubled in bulk, 45 minutes to 1 hour.
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25
Preheat the oven to 400F.
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26
Score an X in the top of the dough.
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27
Brush with egg white; sprinkle with the remaining tablespoon oats.
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28
Bake 10 minutes.
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29
Reduce oven temperature to 350F.
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30
Bake until dark golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes.
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31
Let cool completely on a wire rack.
