Instructions: MAKES 1 LOAF

In the old days, bread such as this was baked in quantity on flat stones in an open fire or in a wood-fired brick oven. Although our baking methods today are more streamlined and bread baking is as easy as mixing up a cake, the goodness of this earthy bread remains the same. This bread has no white flour in it at all.

NOTE: Ingredients list molasses but directions indicate honey. Use molasses.

In large mixing bowl, dissolve yeast in warm water; add honey 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 inches 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 375F. Bake for 25 to 30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack.

NOTES : Recently someone asked how to keep their bread from deflating when they carefully brush the top. I dont know the answer, but this bread deflated at that point. Then it didnt rise as much as expected in the oven. Note that molasses is in the ingredients, but the directions refer to honey. I used molasses.

This bread was tasty and easy to make. I liked the fact that it made just one loaf.

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