"Healthy Homemade Bread"

This is the recipie that I'm currently using as my go-to bread recipie, says Dorinda, because I only have to let it rise once.  Also, I buy wheat germ when I'm through an Amish bulk food store and it's MUCH MUCH cheaper (like $1.32 for a 2lb bag) than getting it in the jar at the local grocery store.  Then I freeze the germ and use it for the next two years.  This recipie is from Tanna Richard, Cedar Rapids, IA, and is published in the 2009 Kansas Wheat Commission recipie book.

Mix:
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick oats (uncooked)
1 T salt
1T rapid-rise yeast

Stir in:
2 1/4 cups warm water (120-130*)
1/3 cup honey
1/3 cup oil
Beat for 2 minutes.

Gradually stir in:
3 cups bread flour (I use all purpose) to make a sticky dough

Knead in enough remaining flour to make a smooth dough. Knead 8-10 minutes by hand or dough hook. (I usually do 8 minutes by dough hook.)

Divide dough in half and form into loaves.  Put into 2 greased 8.5" bread pans.  Cover loaves - let rise until double (an hour?).  Bake at 350* for 35-40 minutes or until golden brown and done.  (May tent with foil last 15 minutes to prevent overbrowning.) Remove from pans and cool on wire rack.

All done!

Tanna's exact instructions for making loaves: Divide dough in half. To shape: form dough to fit into 2 oiled 8.5" by 4.5" bread pans; press dough down to fill pan. Smooth top. Cover loaves with a damp towel; let rise in a warm place until double, about 1 to 1.5 hours.

Dorinda's notes: I think Tanna's notes sound weird, unless she makes her "smooth dough" much stickier than I make mine.  I just divide the dough in half and shape it quickly with my fingers and drop it into the loaf pan.  Not up to Cindy Faulk's standards, but works for me.  No 4-H judge is cutting into my bread in the middle to check the circular grain and Jonathan doens't seem to notice.