Honey Oatmeal Toasted Walnut Bread With Poppy Seeds (Red Star Platinum Yeast)

Step 1: In a large bowl or the bowl of your stand mixer, stir together 1 1/4 cups of the bread flour, the yeast, and salt until well combined.

Step 2: In a medium saucepan, combine 1 cup water, honey, vegetable oil and rolled oats and heat just until warm (120°-130°F) pour over flour, yeast, salt mixture and stir until moistened, then beat for 3 minutes at medium speed.

Step 3: By hand, gradually stir in whole wheat flour, nuts and enough remaining bread flour to make a firm dough.

Step 4: Knead on floured surface 5-8 minutes or until dough is smooth and elastic. Use additional flour if necessary.

Step 5: Place dough in lightly oiled bowl and turn to grease the top. Cover and let rise in warm place about 15 to 20 minutes.

Step 6: Once its rested, turn dough onto lightly floured surface; punch down to remove air bubbles.

Step 7: Roll or pat dough to a rectangle,approximately 14×7-inches. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in a greased 9 x 5-inch loaf pan.

Step 8: Cover and let rise until indentation remains after lightly touching the side of the loaf, about 1 hour.

Step 9: Midway through the rise, preheat oven to 375°F.

Step 10: Once fully risen, combine the egg and 1 tablespoon water and brush the top of the loaf. Sprinkle with rolled oats and poppy seeds.

Step 11: Bake in the preheated 375°F oven for 30 to 40 minutes. Remove from pan and cool on a wire rack completely.