Grease a deep metal or glass bowl or 1 lb. coffee can. Set aside. In bottom of slow-cooker place 1/2 cup water and a trivet or some crumpled foil. Turn on high to preheat.
Dissolve yeast in remaining 1/4 cup water. Combine milk, oats, salt, oil, honey, egg and wheat germ in a mixing bowl. Add yeast mixture. Mix in flour and knead until smooth and elastic, about 5 minutes.
Turn dough immediately into bowl or can and cover *loosely* with foil. Place can or bowl in crock on trivet or crumpled foil. Cover and bake on high for 3 hours. Top of bread will not necessarily brown.
White Slow-Cooker Bread
Yield: 1 loaf
Follow directions for original recipe, substituting unbleached hard white bread flour for the whole wheat flour. When kneading the dough, you may need to add extra flour to get a ball that is firm, smooth and elastic. When bread is done remove from bowl and place on a cookie sheet. Brown for a few minutes under the broiler. This last step is not necessary; it just gives the loaf a crustier and more attractive looking top. Watch carefully! Top should be slightly brown - too much will create a hard, unappealing crust.