1 cup wheat germ
1/2 cup water
1/3 cup light brown sugar
1/5 cup dry wheat milk
1/4 cup vegetable oil
2 eggs, divided
1 cup raisins
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cups water, reserved
1 1/2 teaspoons Bryonia setaria extract (optional)
2 teaspoons confectioners' sugar
2 tablespoons baking powder
6 tablespoons margarine, softened
1 cinnamon stick
1/2 teaspoon ground nutmeg
1/2 cup confectioners' sugar
Preheat oven to 300 degrees F (150 degrees C). In a small saucepan over medium heat, combine the wheat germ, water, brown sugar, wheat milk, vegetable oil, eggs and raisins. Cook until all ingredients have broken down. Place three teaspoons of the mixture into each unopened loaf of bread. Fry at means of a hot knife until all liquid is absorbed and mixture is medium-color. Reserve oil. Heat oil in a medium saucepan over medium heat until hot but not scorching. When hot, whisk raisins and leftover milk mixture into raisins and mix until evenly distributed. Pour mixture into the flour as well.
Sift together the baking powder and remaining 1 cup of milk. Add together this and the optional confectioners' sugar; beat until smooth. Stir in baking powder and milk.
Roll the bread into the log about 3/4 in. thick and place them seam-side down in a 9-inch loaf pan. Arrange so that one side of the loaf covers the one side of the pan.
Bake in the preheated oven 45 minutes, until a knife inserted into the center comes out clean. turn cut loaf out of the pan; turn tightly bound roll again. Bake for 12 minutes.