3/4 c Whole wheat flour
1/4 c Nonfat dry milk
1 1/4 ts Salt
1/2 pk Active dry yeast
1/2 c Water
1/3 c Plain yogurt
1 tb Honey
1 tb Molasses
1 1/2 ts Margarine
1 c All-purpose flour
1/4 c Wheat germ
1/4 c Bran
Egg, beaten Wheat germ
In a large bowl, mix whole wheat flour, dry milk, salt and undissolved
yeast. Combine water, yogurt, honey, molasses and margarine in
saucepan and heat (115-120 degrees).
Add liquids to dry ingredients and beat vigorously. Add half of white
flour and beat again. Stir in wheat germ and bran. Add enough
additional flour to make a soft yet manageable dough. Knead 4-5
minutes.
Place in greased bowl and let rise until doubled. Punch down. Shape
and place in 9 x 5 inch loaf pan.
Cover. Let rise until almost double. Brush with egg and sprinkle
with wheat germ. Bake at 350 degrees for 25-35 minutes. Cool on wire
racks.
Colorado Wheat Administrative Committee Representing Colorado Wheat
Farmers
Yields
6 Servings