3/4 c Whole wheat flour 1 tb Honey
1/4 c Nonfat dry milk 1 tb Molasses
1 1/4 ts Salt 1 1/2 ts Margarine
1/2 pk Active dry yeast 1 c All-purpose flour
1/2 c Water 1/4 c Wheat germ
1/3 c Plain yogurt 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