Ingredients

Makes 2 loaves

　　2 cups warm water (105°-115°F.)

　　1/4-ounce package (2 1/2 teaspoons) active dry yeast

　　1/4 cup molasses

　　5 to 6 cups whole-wheat flour

　　2 tablespoons sugar

　　2 teaspoons salt

　　1/2 cup canola oil

　　an egg wash made by beating 1 large egg white with 1 teaspoon water

　　3 tablespoons old-fashioned rolled oats for sprinkling loaves

　　

Step 1

In a small bowl stir together 1 3/4 cups warm water and yeast and let stand until foamy, about 5 minutes. In a measuring cup whisk together remaining 1/4 cup warm water and molasses. In a large bowl stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. 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. Knead dough 8 minutes, or until smooth and elastic, and shape into a ball.

　　

Step 2

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

　　

Step 3

1 hour. Punch down dough and let rise, covered, 45 minutes more.

　　

Step 4

Preheat oven to 400°F. and grease 2 loaf pans, 8 1/2 by 4 1/2 by

　　

Step 5

2 inches.

　　

Step 6

Divide dough in half. Lightly knead each piece of dough and form into ovals. Transfer loaves to pans and let rise, covered with kitchen towels,

　　

Step 7

45 minutes. Brush tops of loaves lightly with egg wash and sprinkle with oats. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F. and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.