Honey Wheat Germ Bread Recipe
Ingredients
| Wheat germ | 2 Cup (16 tbs) | |
| 3 cups hot scalded skim milk | ||
| 1/4 cup salad oil or margarine | ||
| 1/2 cup honey, preferably buckwheat | ||
| Salt | 4 Teaspoon | |
| Sugar | 1 Tablespoon | |
| 2 envelopes dry yeast | ||
| Lukewarm water | 1 Cup (16 tbs) | |
| 2 cups unsifted whole-wheat or graham flour | ||
| All purpose flour | 6 1/2 Cup (16 tbs) | |
Directions
In a large beater bowl, measure wheat germ and stir in scalded milk.
Let stand 20 minutes, then add oil, honey and salt.
Meanwhile, dissolve yeast and sugar in lukewarm water for at least 10 minutes.
Beat whole-wheat flour into the wheat-germ mixture.
Beat in yeast and about 2 cups of the all-purpose flour.
Scrape the bowl occasionally.
Remove beaters and stir in enough additional all-purpose flour, first with a wooden spoon then with the hands, to form a stiff dough.
Knead until smooth, about 8 minutes.
Turn dough in a greased bowl and cover.
Stand bowl in a dish of warm water and let rise until doubled.
Punch down and shape into 4 loaves.
Press into 4 oiled 8 1/2 x4 1/2-loaf pans and cover.
Let rise about 1 hour or until dough fills the pans.
Bake at 400F for 35 minutes.
Let stand 20 minutes, then add oil, honey and salt.
Meanwhile, dissolve yeast and sugar in lukewarm water for at least 10 minutes.
Beat whole-wheat flour into the wheat-germ mixture.
Beat in yeast and about 2 cups of the all-purpose flour.
Scrape the bowl occasionally.
Remove beaters and stir in enough additional all-purpose flour, first with a wooden spoon then with the hands, to form a stiff dough.
Knead until smooth, about 8 minutes.
Turn dough in a greased bowl and cover.
Stand bowl in a dish of warm water and let rise until doubled.
Punch down and shape into 4 loaves.
Press into 4 oiled 8 1/2 x4 1/2-loaf pans and cover.
Let rise about 1 hour or until dough fills the pans.
Bake at 400F for 35 minutes.
Chef
