Nutty Crunch Bread

This recipe has always been a favourite in our family. My mom would make it every now and then but consistently enough that it feels like home. Recently, she decided that she had made it often enough and didn’t really need the dirty old newspaper clipping from the 1974 Ottawa Citizen and was probably best to be rid of it! Alas, we thought it was gone for good.
About three weeks ago, I decided to clean up my own mess of recipe clippings at home and as it turns out, I wrote it down some time ago đŸ™‚ So here it is, nearly 40 years later, still as tasty as ever.

2 1/2 cups milk
1 cup wheat germ
1 cup oats
1 1/2 cups warm water
2 tbsp brown sugar
2 pkgs yeast (about 2 1/4 tsp equals one package)
1/2 cup honey or molasses
1/2 cup oil (I like grapeseed)
3/4 cup sesame seeds
4 tsp salt
3 cups whole wheat flour
5 1/2 cups all purpose flour

Heat milk, stir in wheat germ and oats. In a second bowl, add warm water, brown sugar, and yeast. Let soak ten minutes. To cereal mixture, add honey, oil, seeds, salt, and yeast liquid. Mix well and stir in whole wheat flour. Add 4 cups all purpose flour to form dough. Flour kneading surface and turn out dough. Knead in remaining flour. Cut dough into four pieces and shape into loaves. Place into four well-greased loaf pans and let rise about 2 hours in a warm place (until just above the rim of the pan). Bake at 350F about 30 minutes.



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