3 cups whole wheat flour
3 to 4 cups all-purpose flour
1 cup fine oatmeal
2 1/2 teaspoons salt
2 tablets active dry yeast or
2 tablespoons instant dry yeast for bread
1/2 cup warm milk
1/4 cup wheat germ
4 tablespoons unsalted butter or margarine at room temperature
2 cups lukewarm water
1/3 cup honey
3 cups whole wheat flour
3 to 4 cups all-purpose flour
1 cup fine oatmeal
2 1/2 teaspoons salt
2 tablets active dry yeast or
2 tablespoons instant dry yeast for bread
1/2 cup warm milk
1/4 cup wheat germ
4 tablespoons unsalted butter or margarine at room temperature
2 cups lukewarm water
1/3 cup honey
Grease two small loaf pans or one large English muffin tin
Combine 3 cups whole wheat flour with 3 cups all-purpose flour
Mix well
Place 2 cups of that mixture in a large bowl
Add the oats, salt, yeast, milk, wheat germ, and butter or margarine
Mix the water with the honey and add to the bowl
Beat at medium speed for 2 minutes
Add 1/3 cup of 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 floured surface and knead for 10 minutes until it becomes elastic
Add more flour if needed
Place the dough in a greased bowl
Turn the dough over to coat both sides with butter or margarine
Let it rise for 1 hour
Lower the dough and divide into two parts
Shape each part into a rectangle
Roll, place in pans, and let it rise for another 45 minutes
Put it in a moderate oven (180°C) preheated and bake for about 40 minutes
Remove from oven and pan
Brush the crust with a little butter or margarine and let it cool covered with a clean cloth
Cut into 12 slices, each with approximately 373 calories.
