COUNTRY HEARTH BREAD

"In the old days, bread such as this was baked in quantity on flat stones in an open fire or in a wood-fired brick oven. Although our baking methods today are more streamlined and bread baking is as easy as mixing up a cake, the goodness of this earthy bread remains the same. This bread has no white flour in it at all."

1 package active dry yeast
1 cup warm water (105 -115 degrees F)
2 tablespoons (unsulphured) light molasses
1 tablespoon melted butter or vegetable oil
1 teaspoon salt
1/4 cup nonfat dry milk
2 tablespoons wheat germ
2 to 2 1/2 cups whole wheat
Milk (to brush over top)
Rolled oats (to sprinkle over top)

NOTE: Ingredients list molasses but directions indicate honey. Use molasses.

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 inches 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 degrees F.

Bake for 25 to 30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack.

Makes 1 loaf
Source: Great Whole Grain Breads by Beatrice Ojakangas