Author Notes: What a yummy bread this is! My dear friend Jemetta Hunt got this recipe from her Aunt Bridget who got it who knows where! I used to make this bread every single week. Because it was time consuming, I enlarged the recipe to make 4 large loaves, and because it’s so moist it freezes well. It is so delicious it can turn an ordinary sandwich into a banquet! —ChefJune
Makes: 4 9 x 5-inch loaves
quart plus 1/2 cup boiling water
cups rolled oats – NOT the quick kind
cup raw wheat germ
teaspoons sea salt
ounces unsulphured molasses (Grandma’s yellow label)
cup safflower oil
tablespoons dry yeast (I use SAF)
cups (approximately) stone ground whole wheat flour
- Pour boiling water over oats, wheat germ, molasses, oil and salt in a very large bowl. Cool to lukewarm. Stir in yeast to dissolve. Then add flour to form a stiff dough. Knead well. (This bread will take a LOT of kneading, so be patient. The longer you can knead it, the more fabulous the texture will be.)
- Place in greased bowl and seal the top with oiled plastic wrap to rise until double (at least 1 hour).
- Heat the oven to 350 degrees F. When the dough has doubled in bulk, punch down (get most of the air out). Form into four equal loaves. Put into 9×5-inch loaf pans. Cover pans with plastic wrap. Let rise until nearly double. (Unless your kitchen is exceptionally warm, this will take about 40 minutes to an hour – but watch them.)
- Bake for 1 hour — until the loaves “tap hollow.” (For a softer crust, put a pan of water on the lower shelf and cover each loaf with a “tent” of aluminum foil (shiny side in). Remove from pans and cool on cake racks.