3 cups of whole wheat flour
3-4 cups of all-purpose flour
1 cup of fine oatmeal
2 1/2 teaspoons of salt
2 tablets of active dry yeast or instant yeast
2 tablespoons of active dry yeast for bread machines
1/2 cup of warm milk
1/4 cup of wheat germ
4 tablespoons of unsalted butter or margarine, at room temperature
2 cups of lukewarm water
1/3 cup of honey
3 cups of whole wheat flour
3-4 cups of all-purpose flour
1 cup of fine oatmeal
2 1/2 teaspoons of salt
2 tablets of active dry yeast or instant yeast
2 tablespoons of active dry yeast for bread machines
1/2 cup of warm milk
1/4 cup of wheat germ
4 tablespoons of unsalted butter or margarine, at room temperature
2 cups of lukewarm water
1/3 cup of honey
Grease two small loaf pans or one large one for an English-style bread
Combine 3 cups of whole wheat flour with 3 cups of all-purpose flour
Mix well
Put 2 cups of this mixture in a large bowl
Add the oats, salt, yeast, warm milk, wheat germ, and butter or margarine
Mix until just combined
Mix the water with the honey and add to the bowl
Beat at medium speed for 2 minutes
Add half a cup of the flour mixture and beat at high speed for 2 minutes
Continue adding the flour mixture until the dough is soft and pliable
Place the dough on a lightly floured surface and knead for about 10 minutes, until the dough is elastic
Add more flour as needed
Put the dough in an oiled bowl
Turn the dough to coat both sides with oil
Let it rise for 1 hour
Punch down the dough and divide it into two portions
Shape each portion into a rectangle
Roll up, place in loaf pans, and let rise another 45 minutes
Preheat the oven to moderate (180°C)
Bake for about 40 minutes
Remove from the oven and the pan
Brush with butter or margarine and let cool under a clean towel
Serve 4 people.
