---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MWS Bread With Honey, Oat Bran, And Teff WIP
 Categories: Breads
      Yield: 2 Loaves
 
      6 c  Bread flour
      1 c  Oat bran
    1/3 c  Teff; uncooked, see note
      2    Pkg active dry yeast
           - (4-1/2 ts)
      2 ts Salt
  1 3/4 c  Water
    1/2 c  Honey or brown sugar
    1/3 c  Butter; melted
      2 lg Egg; beaten slightly

---------------------------GLAZE---------------------------
      1 tb Water; mix with egg
      1    Egg white
      2 tb Oat bran; for top
 
  See note: Teff; grain uncooked

  In a large bowl, stir together water and brown sugar or honey.
  Sprinkle with yeast and stir until it has dissolved. Stir in oat
  bran and teff seed. Let the mixture stand for 15 minutes to let the
  oat bran absorb liquid. Do all in a KitchenAid mixer if available.
  Add oil and eggs. Mix very well. Stir in salt.

  One cup at a time, mix in flour until the dough becomes too
  difficult to stir. Turn out on to a "well floured" work surface and
  knead until smooth and elastic, adding flour only as necessary to
  keep from sticking, about 8 minutes. It takes 4 or 5 minutes on the
  KitchenAid. This recipe usually takes 6 full cups of flour.

  This is the place where I freeze half of this bread...

  To Freeze:

  Place half the recipe of this dough into an oiled labeled gallon
  plastic freezer bag. Squeeze all of the air out of the bag and seal
  tightly. Freeze at once. To use; defrost several hours until dough
  rises to double its frozen bulk, then proceed...

  For the half recipe of dough that you are going to proceed with,
  continue.

  Place the dough in a large well oiled bowl. I spray the used
  KitchenAid Bowl with non-stick and throw the dough back in, spray
  the top of the dough as well. Cover with plastic wrap, or a moist
  towel. Let the dough rise in a warm draft free place.

  Check the rise at 45 minutes, the "perfect place" rises this bread
  in 45 minutes.

  Punch dough down. If you are doing this entire recipe, divide the
  dough in half. Shape each half into a loaf. This also makes a nice
  round loaf with a crunchy crust...

  Pan Loaf:

  Beginning at one narrow end, tightly roll up the dough to form a
  loaf. Pinch seam edge into dough to seal. Lightly oil a loaf pan.

  Meanwhile, place oven rack in the lower third of the oven; preheat
  to 375°F. Place each loaf in a prepared 8-1/2 x 4-1/2 x 2-1/2" loaf
  pan, seam side down. Cover, let it rise in a warm place free from
  drafts, until doubled in bulk, about 45 minutes. Check the rise at
  35 minutes, the "perfect place" rises this bread in the pan, in
  35 minutes.

  This is the place where I make decorative slits into the top of the
  loaf.

  In a small bowl, whisk egg white with 1 tb water. Brush a little of
  the egg white mixture over the top of the loaf and sprinkle with
  2 tb oat bran, or sesame seeds just before placing in the oven.

  Bake for 35 minutes on a baking stone or 40 minutes in the bread
  pan.

  To make the crust even crustier, spray the top of the loaf with
  water, and liberally spray the inside of the over at 5 minute
  intervals and/or place a water filled pie pan in the oven on a
  lower rack than the bread. Boiling water added to the pie pan just
  before baking makes sure you have steam...

  Makes 1 to 2 loaves, each about eighteen 1/2" slices.
 
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