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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!! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |