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“This crusty bread has a very rough texture - both the crust and the body of the bread itself. I'm not sure if its a product of the "rolling" step, or simply the ingredients, but this recipe produces a very dense, filling bread. I am very much a novice bread maker, and I managed not to screw it up! The molasses does not add a sweet taste, more of a very slight tang. Next time, I'll dust the loaf with oats before baking. I have also successfully substituted cornmeal for the wheat germ. Found in Prize Winning Recipes.”
2 loaves

Ingredients Nutrition


  1. In mixing bowl, combine 2 cups of the flour, yeast, oatmeal, wheat germ, bran cereal and salt. Mix well.
  2. In saucepan, heat water, molasses and butter until warm (butter does not need to melt). Add this to the flour mixture.
  3. Blend at low speed until moistened, beat 3 minutes at medium speed.
  4. By hand, gradually stir in remaining flour to make a firm dough. Knead on floured surface until smooth and elastic (5 minutes or so).
  5. Place in greased bowl, turning to grease top. Cover. Let rise in warm place until doubled (about 1 hour).
  6. Punch down dough. Divide into two parts. On lightly floured surface, roll each half into roughly a 14" x 7" rectangle.
  7. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
  8. Place in greased 9" x 5" loaf pans. Cover and let rise until doubled (about 1 hour).
  9. Bake in an oven preheated to 375 F for 35-40 minutes, or until golden brown and loaves sound hollow when tapped.

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