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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
- 1 quart plus 1/2 cup boiling water
- 2 cups rolled oats - NOT the quick kind
- 1/2 cup raw wheat germ
- 2 teaspoons sea salt
- 10 ounces unsulphured molasses (Grandma's yellow label)
- 1/3 cup safflower oil
- 2 tablespoons dry yeast (I use SAF)
- 12 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 9x5-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.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe
- This recipe was entered in the contest for Your Best Recipe with Cereal
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For
- This recipe was entered in the contest for Your Best (Savory) Yeast Bread