Oatmeal Sandwich Bread

Dough

• Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess
• In a large mixing bowl mix together all of the ingredients to form a rough, shaggy dough. I mixed and kneaded by hand but you can use your stand mixer
• Knead the dough until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface. The dough is very sticky but do not give up its normal
• Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. I placed it in my oven with the oven light on
• To shape the dough: Transfer the dough to a lightly oiled surface. Flatten the dough into a rectangle. Fold the top down to the center (like you were folding a letter), pressing it firmly with the heel of your hand to seal. Pull the upper left and right corners into the center, pressing to seal. Repeat the first step (folding the top to the center and sealing) three or four more times, until you’ve created a 9” to 10” log. Tuck the ends under slightly, and turn the log over so its seam is on the bottom.
• Place the log in a lightly greased 9" x 5" loaf pan, and tent the pan with lightly greased plastic wrap or the cover of your choice. Allow the dough to rise for 1 to 1 1/2 hours, until it's crested about 1" over the rim of the pan.
• Towards the end of the rising time, preheat your oven to 176°C with a rack in the center.
• To add the topping: Uncover the risen loaf. Beat the egg white with the cold water. Brush the beaten white all over the top crust (you won't need it all), then sprinkle with the rolled oats.
• To bake the bread: Bake the bread for 35 to 40 minutes, until it's golden brown. If the bread appears to be browning too quickly, cover it lightly with aluminum foil for the final 10 minutes of baking. When done, a digital thermometer inserted into the center of the loaf will register 87°C. If you don't have a thermometer, slide the bread out of its pan and tap its bottom with your fingers: you should hear a hollow thump.
• Remove the bread from the oven and turn it out of the pan onto a rack to cool. Cool completely before slicing. Store, well wrapped, at room temperature for several days; freeze for longer storage.