Hearty whole wheat loaves
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached flour |
| 2 | packs | Yeast |
| ¼ | Brown sugar | |
| 1 | teaspoon | Salt |
| 1 | cup | Water |
| 1 | cup | Milk |
| ¼ | cup | Oil |
| 1 | Egg | |
| 3 | cups | Whole wheat flour |
| ½ | cup | Wheat germ |
| ½ | cup | Rolled oats |
| 2 | tablespoons | Sesame seed |
Directions
Combine flour, yeast, sugar, salt in large mixing bowl. Heat water, milk and oil until very warm (110-115 degrees). Add egg and warm liquids to flour mixture. Stir until smooth. Add remaining ingredients, a little at a time and stir until dough is sticky. Turn onto floured surface and knead in ¼-¾ cups unbleached flour. Knead until dough is smooth and elastic, 5-8 minutes. Place dough in greased bowl; turn once; cover. Let rise until double, about 1 hour. Punch down to remove air bubbles. Knead another minute. Divide into 2 parts, shape as desired. Cover, let rise until double again, about 30 minutes. Bake at 350 for 35-45 minutes, or until loaf sounds hollow. Remove from pans immediately. Cool. Makes 2 loaves.
MRS DAVID HENDERSON (GRACE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .