2 pk Active dry yeast
2 c Water; 105-115 degrees
2 c Buttermilk
1/4 c Vegetable oil
1/2 c Honey
1/4 c Wheat germ
1 c Rye flour
4 c Whole wheat flour
Bread flour
In a large mixing bowl, dissolve the yeast in 1 cup of the warm water. Let
stand 5 mins. until yeast foams. Stir in the salt, oil, honey, remaining
water, and buttermilk. Mix in the rye flour, wheat germ, and whole wheat
flour; beat well. Add bread flour, 1 cup at a time, beating well until
stiff dough forms. Turn dough out onto lightly floured board and knead
until smooth and elastic, about 10 mins., adding additional bread flour as
needed. Wash bowl, grease it, and add dough to bowl. Turn over to grease
top of dough. Cover and let rise in a warm place until doubled. Grease four
81/2″ bread pans. punch dough down. Divide into 4 parts. Shape each into a
loaf and place in pans. Cover loosely. Let rise until about doubled. Bake
in preheated 375 degree oven for approx. 40 mins.
Yields
4 Servings