1 pk Active dry yeast
1 c Warm water (105-115’F.)
2 T Light (unsulfured) molasses
1 T Melted butter or vegetable
-oil 1 t Salt
1/4 c Nonfat dry milk
2 T Wheat germ
2 1/2 c Whole wheat flour
Milk to brush over top Rolled oats to sprinkle over -top In 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. Wash bowl, grease it; add dough to bowl, turn over to grease top, cover, and let rise until doubled, about 1 hour. Cover a baking sheet with parchment or lightly grease it. Punch dough down and shape into a ball. Place ball on prepared sheet and roll or pat into a circle about 8″ in diameter. Let rise in a warm place until doubled, about 45 minutes. Brush top of loaf with milk and sprinkle generously with oats. Preheat oven to 375’F. Bake for 25-30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack. Makes 1 loaf; serves 12.