From Broken Wings
I remember my mother’s bread bowl—a big, beige ceramic bowl with a cream interior that bulged with the fragrant scent of rising yeast. I can still see the corner of sunlight falling on that bowl, then flour motes dancing in the sun while my mother kneaded the dough. Of course, the best part was eating a slice of still-warm bread with butter melting into all the nooks and crannies.
- 1 package active dry yeast
- 1 cup warm water (105º-115º F)
- 2 tablespoons molasses
- 1 tablespoon melted butter
- 1 teaspoon salt
- 1/4 cup nonfat dry milk
- 2 tablespoons wheat germ
- 2 – 2 1/2 cups whole-wheat flour
- Milk to brush over top
- Rolled oats to sprinkle over top
1. In a 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.
2. Wash bowl, grease it, add dough back to bowl, turn over to grease top, cover, and let rise until doubled—about an hour. Lightly grease a baking sheet and roll or pat dough into an 8-inch circle. Let rise in a warm place until doubled—about 45 minutes.
3. Brush the top of the loaf with milk and sprinkle with oats. Preheat oven to 375º F. Bake for 25-30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on a wire rack. Makes 1 loaf.