4-5 cups bread flour
2 Tbsp. oat bran
1 Tbsp. sugar
2 tsp. salt
1/2 tsp. ground ginger
2 pkgs. instant blend dry yeast
1 cup warm water
1 cup sour cream or plain full fat yogurt
2 Tbsp. vinegar
1 egg white
1 Tbsp. water
Directions:
Combine 1-1/2 cups flour and remaining dry ingredients in a large bowl. Add water, sour cream or yogurt, and vinegar and beat well. Stir in additional 2 to 2-1/2 cups flour until dough forms.
On floured surface, knead in 1/2 to 1 cup more flour until the bread dough is smooth and elastic, about 5 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 25-35 minutes.
Grease large cookie sheet. Punch down dough and cover with an overturned bowl on the counter for 15 minutes. Divide dough in half. Roll each half to 14×8″ rectangle. Starting with long side, roll dough up tightly and pinch edges firmly to seal. Place seam side down on prepared cookie sheet. Cover and let rise in warm place until doubled, about 15 minutes.
Heat oven to 375 degrees. Bake bread for 25 minutes. Beat egg white and water in small bowl until frothy. Brush over partially baked bread. Return to oven and bake an additional 5 to 10 minutes until bread is golden brown and sounds hollow when tapped. Immediately remove from cookie sheet and cool on wire rack. 2 loaves
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