Lattice Bread

• 2 pkg. active dry yeast
• 1 c. warm water (105~ to 115~)
• 1/2 c. brown sugar, packed
• 1 1/2 tsp. salt
• 2 Tbsp. melted butter
• 1 c. wheat germ
• 3/4 c. quick or old fashioned oats
• 2 to 2 1/2 c. flour
• egg wash
• wheat germ (for top)

1. Dissolve yeast in warm water.
2. Mix in sugar, salt, butter, wheat germ and oats.
3. Stir in 2 cups flour or just enough to make dough leave sides of bowl.
4. Turn out on floured surface.
5. Knead 5 to 10 minutes until dough is smooth and elastic.
6. Place in greased bowl, turning to coat all sides.
7. Cover and let rise until doubled in bulk, about 2 hours.
8. Punch down.
9. Cut off 1/4 of dough.
10. Shape remaining dough and place in 8 or 9-inch spring-form or layer pan. Roll remaining dough in 1/4-inch ropes.
11. Arrange in lattice fashion on dough in pan.
12. Brush with egg wash.
13. Sprinkle with additional wheat germ and let rise in warm place until doubled, about 1 1/2 hours.
14. Bake at 350u0b0 for 45 to 50 minutes.
15. Remove from pan immediately and cool on rack.

active dry yeast, warm water, brown sugar, salt, butter, germ, oats, flour, egg wash

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397117 (may not work)