Swedish Oatmeal Bread

Instructions

1. Prepare the oatmeal mixture
   In a large bowl, combine the rolled oats and boiling water. Add the butter, honey, and salt. Stir well and let the mixture cool to lukewarm (about 20-30 minutes).
2. Activate the yeast
   In a small bowl, dissolve the sugar in 1/4 cup warm water. Sprinkle the yeast over the top and let it stand for 5-10 minutes until foamy. If using molasses, add it to the yeast mixture.
3. Make the dough
   Add the activated yeast to the cooled oatmeal mixture and stir well. Gradually add the whole wheat flour and 4 cups of the all-purpose flour, stirring until the dough begins to pull away from the sides of the bowl.
4. Knead the dough
   Turn the dough out onto a floured surface. Knead for 8-10 minutes, adding more all-purpose flour as needed until the dough becomes smooth and elastic. The dough should be slightly tacky but not sticky.
5. First rise
   Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour to 1 hour 30 minutes.
6. Shape the loaf
   Punch down the dough and turn it out onto a lightly floured surface. Shape into a loaf and place in a greased 9x5-inch loaf pan. Alternatively, shape into a round loaf and place on a parchment-lined baking sheet.
7. Second rise and prepare for baking
   Cover the shaped loaf and let rise until nearly doubled, about 45 minutes. Preheat the oven to 375°F (190°C). When ready to bake, brush the top with egg wash and sprinkle with the reserved 2 tablespoons of oats.
8. Bake the bread
   Bake for 40-45 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, cover loosely with aluminum foil. Remove from the pan and cool completely on a wire rack before slicing.