Blue Ribbon Wheat Bread

Mix warm water, sugar, salt, oil, and molasses. Sprinkle yeast on top, stir once and let rest a few minutes until the yeast begins to dissolve and starts to bubble. Add 2 cups whole wheat flour; mix. Mix dry oatmeal, wheat germ and and enough wheat flour to reach a thick pudding consistency. When dough has reached this stage, knead with your mixer for 5 minutes. Then continue adding flour while the mixer is kneading, one cup at a time, until it begins to pull away from the sides of the bowl. The amount of the flour will vary, so don’t measure exactly (it is typically between 11 to 12 cups total flour). Dough should be soft and still slightly sticky. Knead with the mixer for 5 minutes. Cover the mixer bowl loosely and let the dough rise until it is very soft to the touch, about 30 minutes. Knead again for about 3 minutes to get the air out of the dough.

Grease the counter with butter or shortening. Turn the dough out onto the counter and divide into 4 equal pieces. Form loaves and place into 4 greased bread pans. Let rise for 20 to 30 minutes. Do not let them rise too much.

Bake at 375 degrees for 25 to 30 minutes.