Miche's Whoat Bread: Wheat and Oats
¾ cup warm water
1 ½ teaspoons yeast
¼ cup molasses
¼ cup honey
1 teaspoon salt
1 tablespoon butter
1 ½ cups whole wheat flour
1 cup oat flour
1 tablespoon crushed dried rosemary or chopped fresh
½ small minced onion
2 tablespoons olive oil
1 egg yolk
Add top 7 ingredients together and stir lightly and let sit for about 5
Add flours with additional oat flour if you need a little more to firm up
the dough. (no more than 1/3 of a cup).
Knead dough for about 8 to 10 minutes.
Oil bowl and dough ball and let proof for about 1 ½ hours.
Punch down and let proof for an additional 45 minutes.
Sauté onions and rosemary in olive oil until onions are caramelized.
Roll dough out to about ¼ inch thickness - long and thin so dough is wide
enough to fit into loaf pan.
Spread onions along dough.
Roll just off so that you have a long and thin spiral.
Brush with egg yolk and sprinkle with poppy seeds.
Let proof an additional 30 minutes.
Bake at 375 for 20 to 25 minutes.