Ingredients

makes one 7 1/2-inch round loaf; serves 8

　　1 1/2 cups plus 2 tablespoons simmering water

　　1 1/2 cups plus 1 tablespoon old-fashioned rolled oats

　　1/4 cup unsulfured molasses

　　1 1/2 cups bread flour, plus more for dusting

　　1 1/2 cups whole-wheat flour

　　1/4 cup powdered nonfat dry milk

　　1 envelope active dry yeast (1 scant tablespoon)

　　3/4 teaspoon salt

　　1 tablespoon vegetable oil

　　1 large egg white, lightly beaten

　　

Step 1

Pour the water over 1 cup oats in a medium bowl. Stir in the molasses; let stand until mixture registers 115°F on an instant-read thermometer, about 10 minutes.

　　

Step 2

Coarsely grind 1/2 cup oats in a food processor. Transfer to a separate medium bowl; add the flours and powdered milk.

　　

Step 3

Sprinkle the molasses mixture with yeast. Stir in 1 cup flour mixture, then the salt. Gradually stir in the remaining flour mixture, 1 cup at a time.

　　

Step 4

Turn the dough out onto a lightly floured work surface. Knead until smooth and no longer sticky, 5 to 10 minutes.

　　

Step 5

Oil a medium bowl with 1 teaspoon oil. Transfer the dough to the bowl; turn to coat. Loosely cover with plastic wrap, and let the dough rise in a warm spot until doubled in bulk, 1 to 1 1/4 hours.

　　

Step 6

Brush a heavy-duty baking sheet with 1 teaspoon oil; set aside. Punch down the dough. Transfer to a lightly floured work surface. Knead the dough once or twice. Flatten into a 9-inch circle.

　　

Step 7

Pull the edges of the dough up and in toward the center; pinch to seal. Turn the dough over. Pull down on the dough with cupped hands to stretch the top; pinch the edges at the bottom. 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. Place on the oiled baking sheet, seam side down.

　　

Step 8

Brush plastic wrap with the remaining teaspoon oil; cover the dough. Let rise until doubled in bulk, 45 minutes to 1 hour.

　　

Step 9

Preheat the oven to 400°F. Score an X in the top of the dough. Brush with egg white; sprinkle with the remaining tablespoon oats. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until dark golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Let cool completely on a wire rack.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.