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Herb-Crusted Bread

5 tablespoons old-fashioned oats
1 cup water (70° to 80°)
4-1/2 teaspoons sugar
4-1/2 teaspoons olive or canola oil
1 teaspoon salt
2 cups bread flour
1/4 cup rye flour
1/4 cup whole wheat flour
2-1/2 teaspoons active dry yeast
1/2 teaspoon each dried minced onion, dried minced garlic, dill weed and poppy seeds
TOPPING:
1 egg, lightly beaten
1/2 teaspoon each coarse salt, dried minced onion, dried minced garlic, dill weed and poppy seeds

Printed from tasteofhome.com Nov 19, 2008

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Herb-Crusted Bread cont.

In a blender, process oats until finely ground. In bread machine pan,
place the oats, water, sugar, oil, salt, flours, yeast and seasonings
in order suggested by manufacturer. Select dough setting (check dough
after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour
if needed). When the cycle is completed, turn dough onto a lightly
floured surface. Shape into a loaf, about 15 in. long. Transfer to a
baking sheet coated with cooking spray. Cover and let rise in a warm
place until doubled, about 45 minutes. Carefully brush dough with
egg, sprinkle with salt, onion, garlic, dill and poppy seeds. Bake at
350° for 25-30 minutes or until golden brown.

Yield: 1 loaf (16 slices).