Honey Oatmeal bread ( whole wheat)

 A light, moist healthy bread.

Recipe from here
Sponge
1 cup rolled oatmeal / flaked oatmeal
2 and 1/2 cup boiling water

2 teaspoons instand dry yeast
1/2 cup lukewarm water
3 tablespoons honey
1 cup unbleached white flour
1 cup whole wheat flour


1/4 cup canola oil
1 tablespoon salt
2 to 3 cups whole wheat flour ( more when necesaary)

1 egg beaten with 2 tablespoons water

Oats soaked  with boiling water

Sponge

risen , punch down get risen another time

egg wash, ready to be baked

Method (With slight alteration)
Sponge
Pour boiling water over the oatmeal, cover and let it soak to soften the texture.
Stir in the yeast with the lukewarm water, add into the oatmeal along with the honey. Give it a good stir. Gradually add in the flours, stir and mix well. Cover for an hour until it become bubbly.

Stir in the oil and salt.
Add in the remaining whole wheat flour ( I used it all 3 cups).  At this stage,  add in more whole wheat flour when necessary. Dough is quite tacky. ( I did not do much kneading at all, just folded a number of times, that was all for mine).
Roll into a ball, cover and let it rise for an hour or until, it has doubled it's size.
Punch down air, gentle knead and fold for a few minutes, roll back into a ball shape,cover and let it rise for another time, until size doubled.  ( this will help to produce lighter bread ).
Punch down air, roll into a ball shape, let it rest for 10 minutes.
Divide into 2 portions to fit into 2 greased pans. Roll them like a sausage, seal seams up, lay into the pans. Cover and let it rise the last time, about 45 minutes to one hour or, until it reaches nearly to the top of the pan.
Brush with egg wash and bake at preheated oven of 190C for 50 minutes. Half way through, brush another time with egg wash. When it turns golden brown and a skewer inserted deep down comes out clean, it is done.
note: a pan filled with boiling water is placed on the lowest shelf of the oven throughout baking.