Homemade Multigrain Bread

I found this wonderful recipe over at the marvelous blog, Prudence Pennywise. This bread is very tasty and I will definitely make it again! I ended up only having bread machine yeast, which is more of a rapid rise, so mine only needed an hour rise each time. However, mine over baked a bit and came out too brown, and the crust was just too hard. The inside was perfect though! I wouldn't call this a failure as I did eat some, and then I ended up using the rest of it in a frugal way (watch for tomorrow's Thrifty Thursday post for that!).

So I will make this again, this time with active dry yeast and I will watch it closer during bake time :) 

Farm Country Multi Grain Loaves
Adapted from Joy of Cooking

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ (or substitute whole wheat flour)
3 cups whole wheat flour
3 cups all purpose flour, plus more if needed
extra butter

Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand). Add oatmeal, sugar, butter, and salt. Mix well and cool to luke warm, about 15 minutes. Add yeast, eggs, wheat germ and whole wheat flour. With mixer on low, add in remaining all purpose flour. Knead on medium for 6 minutes. If dough is still sticky, add 1 tablespoon of flour at a time until dough pulls away from edges of bowl. Shape dough into large ball and using your hands, rub the outside of the dough with butter. Put the dough back into the bowl and cover with plastic wrap. Let rise until doubled, about 1 and 1/2 hours. Shape dough into two loaves and place in two nine inch loaf pans. Let rise again, covered with plastic wrap, until doubled, about 1 hour. Preheat the oven to 350 degrees. Bake about 1 hour.