1 pk Active dry yeast 1/4 c Nonfat dry milk
1 c Warm water (105-115’F.) 2 tb Wheat germ
2 tb Light (unsulfured) molasses 2 1/2 c Whole wheat flour
1 tb Melted butter or vegetable Milk to brush over top
-oil Rolled oats to sprinkle over
1 ts Salt -top
In large mixing bowl, dissolve yeast in warm water; add molasses and
let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk,
wheat germ and half the flour. Add remaining flour slowly to keep
dough smooth. Let rest 15 minutes. Turn dough out onto lightly
floured board and knead for 5 minutes until smooth and elastic. Wash
bowl, grease it; add dough to bowl, turn over to grease top, cover,
and let rise until doubled, about 1 hour. Cover a baking sheet with
parchment or lightly grease it. Punch dough down and shape into a
ball. Place ball on prepared sheet and roll or pat into a circle
about 8″ in diameter. Let rise in a warm place until doubled, about
45 minutes. Brush top of loaf with milk and sprinkle generously with
oats. Preheat oven to 375’F. Bake for 25-30 minutes, or until loaf
sounds hollow when tapped. Remove from oven and cool on wire rack.
Makes 1 loaf; serves 12.
Yields
12 servings
