This is one of my favorite artisan type breads to take to the Farmer's Market. The sprinkling of oats over the top makes it look really appetizing and people like the fact that it is 100% whole wheat. The molasses makes it darker and gives it a heartier flavor than the 100% Whole Wheat Bread that I posted previously. The basic recipe (before my meddling LOL!) is from my favorite bread book "Great Whole Grain Breads" by Beatrice Ojakangas. This makes a great ham and swiss sandwich but my favorite way to eat it is with just some butter! :)
1 cup milk
1/4 cup orange juice
1/3 cup molasses
2 tablespoons butter
1 1/2 teaspoons salt
1/4 cup raw wheat germ
4 cups whole wheat flour
2 teaspoons bread machine yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)
Milk to brush over top
Rolled oats to sprinkle over top
Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Divide dough in half and shape each half into a round ball. Flatten each into a 5 to 6-inch circle and place on a baking sheet. Let rise in a warm place until nearly doubled. Brush the top of each loaf with milk and sprinkle with rolled oats, pat slightly to get the oats to stick.
Bake in a preheated 375 degree oven for 25 to 30 minutes or until done. Cover loosely with foil after about 10 minutes to prevent overbrowning. Remove to a wire rack and let cool completely.
Linking to the Farmgirl Friday Blog Hop at Deborah Jean's Dandelion House, check out all the cool posts! :)