Recipe courtesy of Sonny Young
Total:
4 hr 15 min
Active:
30 min
Yield:
4 loaves
Level:
Easy
Total:
4 hr 15 min
Active:
30 min
Yield:
4 loaves
Level:
Easy

Ingredients

  • 1/2 cup plus 1 tablespoon brown sugar
  • 2 tablespoons active dry yeast 
  • 1 cup whole wheat flour 
  • 1 cup quick oats 
  • 1/2 cup wheat germ 
  • 6 tablespoons melted butter, plus more for greasing 
  • 1 1/2 teaspoons salt 
  • 8 cups all-purpose flour, plus more for dusting

Directions

Watch how to make this recipe.

In a small bowl, combine 3 tablespoons warm water, 1 tablespoon of the sugar and the yeast (which should be stored in the freezer for best use). Let the mixture rest until a faint froth appears on the surface, 10 minutes.

In a medium bowl, mix together 5 cups warm water, the remaining 1/2 cup brown sugar, the whole wheat flour, oats, wheat germ, butter and salt. Add half of the yeast mixture and mix until combined. Add the rest of the yeast and again mix until combined. Then add the all-purpose flour, a cup at a time, mixing between each addition.

Turn out the dough onto a well-floured surface and knead for 7 to 8 minutes. Lightly grease a large bowl with softened butter. Shape the dough into a ball and set it into the greased bowl. Cover lightly with a piece of plastic wrap or cloth. Set the bowl in a warm place and allow to rise until the dough has doubled in size, about 1 hour.

Once the dough rises, turn it out onto a floured surface and slice into 4 equal portions. Take each section and, using a rolling pin, roll the dough into a 9- by 20-inch rectangle-- use the length of your loaf pan as a guide for how wide to make your rectangle of dough. Tightly roll the dough into a log that is about 9-inches long, making sure to not stretch out the middle of the dough as you roll. Pinch the seam with your fingers to seal it.

Rub a 9-by- 5-inch loaf pan generously with softened butter. Set the log of dough in the pan, seam-side down, making sure to fill the pan evenly. Cover with a kitchen towel and set in a warm place to rise until doubled in size, about 1 hour.

Place an oven rack in the bottom third of the oven. Preheat the oven to 350 degrees F.

Bake the loaf until the top is a deep golden brown, 30 to 35 minutes. Cool for 10 minutes in the pan, then turn out the loaf onto a wire rack to cool completely, about 1 hour. Once cool, wrap well in plastic and store at room temperature for up to a week.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Sonny Young's Chocolate Chip Pancakes

Sonny Young's Chocolate Chip Pancakes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here