1 qt Warm water
6 tb Instant potato flakes
6 c Stone-ground whole wheat
4 c Stone-ground rye flour
2 c Steel-cut oatmeal
2 pk Active dry yeast
1/2 c Oil
1/2 c Molasses
1 tb Salt
3 lg Eggs, beaten
1 Egg mixed with 1 tbsp water
Sesame seeds or wheat germ
Combine the flours & oatmeal. Set aside. Whisk together potato flakes in
warm water. Add yeast, stirring until dissolved. Add the oil, molasses &
salt. Beat in 4 cups of the flour mixture until smooth. Cover & let proof
20 -30 minutes or til light & bubbly. Stir down the sponge & add the eggs.
Gradually add sufficient flour mixture to make a soft, workable dough that
pulls away from the sides of the bowl. Turn out onto a floured surface &
knead 8 – 10 minutes until smooth & resilient. Place the dough in a warm,
buttered bowl, turning to coat the top. Cover loosely with plastic wrap & a
towel and let rise until doubled, about 1 – 1 1/2 hours.
Punch down the dough & turn out onto a floured surface. Divide into 4 equal
portions. Knead each piece, cover & let rest 10 – 15 minutes. Butter four
8 1/2″ loaf pans. Form the dough into loaves & place in the pans. Cover &
let rise until just curved over tops of pans, about 30 -40 minutes. Brush
the loaves with the glaze & sprinkle with seeds or wheat germ.
Bake at 350 degrees for 45 minutes. Let cool on wire racks.