From the blog For Love of the Table
2 1/4 t. active dry yeast (1 envelope)
1 1/4 c. lukewarm milk
2 1/2 to 3 c. unbleached bread flour
1/3 c. toasted wheat germ
1 c. old-fashioned oats
1 1/2 t. salt
2 T. unsalted butter, room temperature
3 T. honey
Place the milk in a large bowl and add the yeast. Let stand a few minutes to allow the yeast soften. Add 2 1/2 cups of the flour along with the remaining ingredients and stir to form a shaggy dough. If the dough seems too wet, add the remaining flour, a little at a time—using only as much as is necessary to form a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic (5 to 10 minutes).
Place the dough in a buttered bowl. Turn the dough to coat with butter and cover the bowl with plastic wrap. Let the dough rise until doubled in bulk (about 1 ½ to 2 hours). When the dough is fully risen, deflate it gently. Shape the dough into a fat log and place in a greased 9 x 5-inch loaf pan. Cover loosely with buttered plastic wrap and let rise until doubled. You know it is ready if a slight indentation remains when the loaf is lightly pressed. Bake in a preheated 350° oven until the internal temperature reaches 190°F—about 35 to 45 minutes. Transfer to a rack to cool completely before slicing. Makes 1 loaf.
(Adapted from King Arthur Flour Company)
As published on forloveofthetable.com
Unless otherwise noted, all content and photos © 2010-2021 Paige Vandegrift, All Rights Reserved