Recipe - Country Hearth Bread

1 pack Active dry yeast
1 cup Warm water (105115'F.)
2 tablespoon Light (unsulfured) molasses
1 tablespoon Melted butter or vegetable
oil
1 teaspoon Salt
One fourth cup Nonfat dry milk
2 tablespoon Wheat germ
2 One half cup Whole wheat flour
Milk to brush over top
Rolled oats to sprinkle over
top

In large mixing bowl, dissolve yeast in warm water; add molasses and
let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk,
wheat germ and half the flour. Add remaining flour slowly to keep
dough smooth. Let rest 15 minutes. Turn dough out onto lightly
floured board and knead for 5 minutes until smooth and elastic. Wash
bowl, grease it; add dough to bowl, turn over to grease top, cover,
and let rise until doubled, about 1 hour. Cover a baking sheet with
parchment or lightly grease it. Punch dough down and shape into a
ball. Place ball on prepared sheet and roll or pat into a circle
about 8" in diameter. Let rise in a warm place until doubled, about
45 minutes. Brush top of loaf with milk and sprinkle generously with
oats. Preheat oven to 375'F. Bake for 2530 minutes, or until loaf
sounds hollow when tapped. Remove from oven and cool on wire rack.

Makes 1 loaf; serves 12.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip