February 12, 2020
"I made this bread every couple of months for many years and never had to buy bread. I sliced it when it had cooled and froze it. It kept well for 2 months and could have been kept much longer though the quality might have diminished."
- Serving Size: 1 (72.3 g)
- Calories 115.5
- Total Fat - 4.5 g
- Saturated Fat - 2 g
- Cholesterol - 41.2 mg
- Sodium - 186.3 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 1.8 g
- Sugars - 4.4 g
- Protein - 5.3 g
- Calcium - 64.6 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Combine wheat flour and yeast.
Heat the sour milk, molasses, honey, butter, and salt until warm, checking with a yeast thermometer, and pour into largest bowl.
Add the oats, the wheat flour/yeast mixture, and eggs.
Blend with a hand mixer set at low until moistened.
Beat 3 minutes on high.
Stir in or hand-mix enough wheat flour (with optional wheat germ) to make a stiff dough.
Turn out on floured board, using up to 6½ tablespoons flour, and knead up to 10 minutes.
Brush with melted butter on all sides.
Cover and let rise in a warm place, about 75', until doubled (about 1 hour).
Punch down, knead in bowl a few seconds, and shape into 3 loaves on floured board.
Put into 3 9"x5" greased loaf pans. Cover with kitchen towels and let rise in warm place until doubled in size--about 45 minutes - 1 hour.
Bake in preheated 375' F. oven 25-35 minutes.
Mix egg yolk with up to 2 tablespoons nonfat milk using wire whisk and brush this glaze onto loaves during the last 10-15 minutes of baking.
Let cool for up to 3 hours before slicing.
Can be sliced and frozen and stored in freezer for 2 months or longer.
Tips & Variations
- Yeast thermometer