Created by JoanWagnerTeller on February 12, 2020
Step 1: Combine wheat flour and yeast.
Step 2: Heat the sour milk, molasses, honey, butter, and salt until warm, checking with a yeast thermometer, and pour into largest bowl.
Step 3: Add the oats, the wheat flour/yeast mixture, and eggs.
Step 4: Blend with a hand mixer set at low until moistened.
Step 5: Beat 3 minutes on high.
Step 6: Stir in or hand-mix enough wheat flour (with optional wheat germ) to make a stiff dough.
Step 7: Turn out on floured board, using up to 6½ tablespoons flour, and knead up to 10 minutes.
Step 8: Brush with melted butter on all sides.
Step 9: Cover and let rise in a warm place, about 75', until doubled (about 1 hour).
Step 10: Punch down, knead in bowl a few seconds, and shape into 3 loaves on floured board.
Step 11: 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.
Step 12: Bake in preheated 375' F. oven 25-35 minutes.
Step 13: 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.
Step 14: Let cool for up to 3 hours before slicing.
Step 15: Can be sliced and frozen and stored in freezer for 2 months or longer.