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DOUBLE-WHEAT BREAD

2 envelopes active-dry yeast
1 c. very warm water
1/3 c. honey (or 2/3 c. sugar)
2 c. milk
1/4 c. butter or margarine
1 1/2 Tbsp. salt
5 c. whole wheat flour
1/4 c. wheat germ
3 c. sifted all-purpose flour

Sprinkle yeast into very warm water (not hot) in a 1 cup
measure. Stir in the teaspoon of the honey. Stir until yeast
dissolves. Let stand undisturbed until bubbly and double in
volume, about 10 minutes. Combine remaining honey with milk,
butter or margarine and salt in a small pan. Heat until butter
melts. Pour into large bowl. Cool to lukewarm. Stir in yeast
mixture. Stir in whole wheat flour and wheat germ until
smooth. Add enough all-purpose flour to make a soft dough.
Turn out onto lightly floured surface. Knead until
smooth and elastic, about 10 minutes. Use only as much flour
as needed to keep dough from sticking. Place dough in a
buttered large bowl. Turn to bring buttered side up. Cover
with towel. Let rise in a warm place 1 hour or until double in
bulk.
Punch dough down. Turn out onto lightly floured sur-
face. Knead a few times. Invert bowl over dough. Let rise 10
minutes. Divide dough in half and knead each half a few times.
Shape into 2 loaves. Place loaves in 2 buttered loaf pans.
Let rise in warm place for 45 minutes or until double in bulk.
Bake in a 400 degrees oven for 40 minutes or until browned and loaves
sound hollow when tapped. Enjoy!!

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