Combine first 3 ingredients in a medium saucepan; heat to 120° to 130°.
Combine 1 2/3 cups bread flour, oats, and next 3 ingredients in a large mixing bowl; gradually add honey mixture, beating at low speed of an electric mixer until blended. Beat 2 additional minutes at medium speed. Add egg substitute; beat well. Gradually add whole wheat flour, beating 2 minutes at medium speed. Gradually stir in enough of 2 cups bread flour to make a soft dough.
Sprinkle 1/2 cup bread flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto work surface, and knead lightly 4 or 5 times. Divide dough in half. Roll 1 portion of dough into a 14- x 7-inch rectangle. Roll up dough, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place dough, seam side down, in a 9- x 5- x 3-inch loafpan coated with cooking spray. Repeat procedure with remaining portion of dough.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Combine egg white and 1 tablespoon water; gently brush egg white mixture evenly over loaves. Bake at 375° for 35 minutes or until loaves sound hollow when tapped. (Cover loaves with aluminum foil the last 15 to 20 minutes of baking to prevent excessive browning, if necessary.) Remove from pans; cool on wire racks.
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