Yield: 1 large roun
| Measure | Ingredient |
|---|---|
| \N \N | Nonstick vegetable oil spray |
| 2 cups | Low-fat (1%) milk |
| ¼ cup | Plain nonfat yogurt |
| 1 large | Egg |
| 1 tablespoon | Honey |
| 2½ cup | Whole wheat flour |
| 2 cups | Unbleached all purpose flour |
| ½ cup | Plus 1 T wheat germ |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Salt |
| ¼ cup | (1/2 stick) chilled unsalted butter, cut into small pieces |
Preheat oven to 350'F. Spray 9-inch diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray. Whisk milk, yogurt, egg and honey in medium bowl to blend. Combine both flours, wheat germ, baking soda and salt in large bowl. Add butter to dry ingredients and rub in with fingertips until mixture resembles coarse meal. Add milk mixture and stir just until blended.
Transfer batter to prepared pan, mounding slightly in center. Bake until bread is golden and tester inserted into center comes out clean, about 50 minutes. Cool in pan 30 minutes. Turn out onto rack and cool. (Can be made 8 hours ahead. Let stand at room temperature.) Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>