Country Hearth Bread
Submitted by Baset
A rustic round whole wheat loaf sweetened with molasses and boosted with wheat germ, topped with oats. Simple yeast bread that fills the kitchen with the most incredible aroma.
YIELD
12 servingsPREP
2 hrsCOOK
30 minREADY
3 hrsThere’s something deeply satisfying about pulling a golden, oat-crusted round of bread off the baking sheet that you made with your own two hands.
This whole wheat hearth bread keeps things simple: yeast, flour, molasses, a touch of butter, and wheat germ for a nutty depth.
No bread pan needed. You shape it into a ball, flatten it into a thick disc, and bake it right on a sheet pan so the crust develops all the way around.
A brush of milk and a generous sprinkle of rolled oats on top give it that bakery-window look and a satisfying crunch when you tear into a warm slice.
Pro Tips
- Let the yeast foam for a full 5 minutes in the molasses-water mix. If it doesn’t bubble, your yeast is dead and the bread won’t rise
- The 15-minute rest before kneading lets the flour hydrate, making the dough easier to work and the crumb more tender
- Knead until the dough is smooth and springs back when poked. Five minutes of real effort, not gentle patting
- Tap the bottom of the baked loaf. A hollow sound means it’s done; a thud means it needs more time
Ingredients
Directions
In large mixing bowl, dissolve yeast in warm water; add molasses 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” 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 375℉ (190℃)F. Bake for 25 to 30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack. Makes 1 loaf; serves 12.
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