1-1/2 cup old-fashioned oats
3/4 cup whole wheat flour
1/2 cup packed brown sugar
1/4 cup toasted wheat germ
3 teaspoon salt
1 package active dry yeast
2-1/2 cup water
2 tablespoon butter
5-1/2 to 6 cup all-purpose flour
melted butter (optional)
additional oats (optional)
In a large bowl, combine the oats, whole wheat flour, brown sugar, wheat germ, salt and yeast. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients just until moistened. Add 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each into a loaf. Place in five greased 5-in. x 3-in. x 2-in. loaf pans. (or two regular-sized pans) Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter; sprinkle with additional oats if desired. let cool.
Yield: 5 mini loaves (5 slices each) or 2 regular loaves.