1 cup coarse rolled oats
1/2 to 1 cup wheat germ, if desired
1 cup boiling water
2 packages active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water (100º to 115º, approximately)
1 cup warm milk
1 tablespoon salt
1/4 cup brown sugar
4 to 5 cups all-purpose flour, approximately
Pour oats, salt, brown sugar, and wheat germ, if desired, into
large mixing bowl. Add boiling water and cook until thickened,
about 3 minutes. Allow to cool to lukewarm. Meanwhile, stir
the yeast and teaspoon of sugar into the warm water until
dissolved, and allow to proof. Add the warm milk, then yeast
mixture to the oats and stir. Add flour, 1 cup at a time. Turn
out on a floured board. Knead into a smooth, pliable, elastic
dough. This will take about 10 minutes. Shape the dough into
a ball, put into a well-buttered bowl, and turn to coat on all
sides. Cover and let rise in a warm, draft-free place until
doubled in bulk.
Punch the dough down. (You may add a second rising.)
Knead for 2 or 3 minutes and shape into two loaves.
Thoroughly butter two bread pans. Place the dough in the
pans, cover, and let rise in a warm place until about even with
the top of the pans, or almost doubled in bulk.
Preheat the oven to 375º. Bake for about 45 to 50 minutes,
until the loaves sound hollow when tapped on top and bottom
with the knuckles. Remove the loaves to a rack and cool.
Brush the loaves with melted butter when you bring them out
of the oven.