Lattice Bread - cooking recipe

Ingredients

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)

Preparation

Dissolve yeast in warm water.
Mix in sugar, salt, butter, wheat germ and oats.
Stir in 2 cups flour or just enough to make dough leave sides of bowl.
Turn out on floured surface.
Knead 5 to 10 minutes until dough is smooth and elastic.
Place in greased bowl, turning to coat all sides.
Cover and let rise until doubled in bulk, about 2 hours.
Punch down.
Cut off 1/4 of dough.
Shape remaining dough and place in 8 or 9-inch spring-form or layer pan. Roll remaining dough in 1/4-inch ropes.
Arrange in lattice fashion on dough in pan.
Brush with egg wash.
Sprinkle with additional wheat germ and let rise in warm place until doubled, about 1 1/2 hours.
Bake at 350\u00b0 for 45 to 50 minutes.
Remove from pan immediately and cool on rack.