Ingredients
2 pkg. active dry yeast
1 c. warm water (105~ to 115~)
1/2 c. brown sugar, packed
1 1/2 tsp. salt
2 Tbsp. melted butter
1 c. wheat germ
3/4 c. quick or old fashioned oats
2 to 2 1/2 c. flour
egg wash
wheat germ (for top)
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Dissolve yeast in warm water. Mix in sugar, salt, butter, wheat germ and oats. Stir in 2 cups flour or just enough to make dough leave sides of bowl. Turn out on floured surface. Knead 5 to 10 minutes until dough is smooth and elastic. Place in greased bowl, turning to coat all sides. Cover and let rise until doubled in bulk, about 2 hours. Punch down. Cut off 1/4 of dough. Shape remaining dough and place in 8 or 9-inch spring-form or layer pan. Roll remaining dough in 1/4-inch ropes. Arrange in lattice fashion on dough in pan. Brush with egg wash. Sprinkle with additional wheat germ and let rise in warm place until doubled, about 1 1/2 hours. Bake at 350° for 45 to 50 minutes. Remove from pan immediately and cool on rack.