Whole-Grain Buttermilk Bread

Submitted by: Admin on 06/26/2007

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Here is a full flavored, compact, nourishing whole-grain bread made with wheat germ, rye flour, and all-purpose flour, with a crunchy dusting of oatmeal. To make the bread extra chewy, use a stoneground dark rye flour.

Ingredients

1 cup warm water (105F to 115F)
1 pkg. active dry yeast
1 Tbs. honey
4 cups unsifted all-purpose flour (approx.)
2 cups buttermilk
1 Tbs. salt
1 cup wheat germ
2 1/2 cups rye flour
1 egg white, slightly beaten with 1 tsp. water
3 Tbs. rolled oats

Directions

Place warm water in large bowl; stir in yeast and honey, then 1 cup all-purpose flour. Let stand in warm place until bubbly, 20 to 25 minutes.

Mix in buttermilk and salt. Add 2 1/2 cups more all-purpose flour. Mix to blend, then beat until smooth.

Stir in wheat germ and rye flour to make a stiff dough. Turn out on a floured surface and knead until dough is springy, kneading in more all-purpose flour, if necessary. Place dough in greased bowl. Cover and let rise in warm place until doubled, about 1 1/2 hours.

Punch dough down, let rest 5 minutes. Divide in half. Shape each half into a loaf and place in a greased 9 by 5 inch loaf pan. Let rise until doubled, about 45 minutes.

Brush lightly with egg white mixture; sprinkle each loaf with 1 1/2 Tbs. of rolled oats. Bake at 350 degrees until loaves are well browned and sound hollow when tapped, 40 to 45 minutes.