Begin by preheating your oven to 400°F (200°C). A hot oven is essential for a good rise and crust.

In a large mixing bowl, combine the whole wheat flour, bread flour, rolled oats, baking soda, wheat germ, and salt. Use a whisk to mix them well. This simple act ensures even distribution, making a big difference in the final outcome.

In the center of the dry ingredients, create a well. This well will be where all the magic happens: the addition of wet ingredients.

In a separate bowl, whisk together the buttermilk, egg, brown sugar, and melted butter. As you stir, take a moment to savor the smell of the butter joining the other flavors. This is where the flavor begins to deepen.

Pour the wet mixture into the well you made in the dry ingredients. Gently stir with a wooden spoon or spatula until a dough starts to form. Be careful not to overmix; we want a tender loaf.

Turn the dough out onto a well-floured surface. Knead it lightly for about 3-5 minutes. You don’t need to form it into a perfect ball; just bring it together.

Form the dough into a round loaf about 1 inch thick. Transfer it to a parchment-lined baking tray.

Using a sharp knife, cut a shallow “X” on the top of the loaf. This classic move helps the steam escape and allows for a lovely rise. I always think of it as giving the bread a little breath of fresh air.

Garnish the top with a sprinkle of rolled oats. Not only does this look nice, but they add an extra crunch to the crust.

Place the bread in the oven and bake for about 30-40 minutes. You’ll know it’s done when it sounds hollow when tapped on the bottom. That auditory confirmation is like music to my ears!

Once baked, transfer your bread to a wire rack. Allow it to cool for at least 15 minutes before slicing. This waiting is incredibly hard, but trust me, it’s worth it!