Yield: 6 servings
|¾ cup||Whole wheat flour|
|¼ cup||Nonfat dry milk|
|½ pack||Active dry yeast|
|⅓ cup||Plain yogurt|
|1 cup||All-purpose flour|
|¼ cup||Wheat germ|
Egg, beaten Wheat germ
In a large bowl, mix whole wheat flour, dry milk, salt and undissolved yeast. Combine water, yogurt, honey, molasses and margarine in saucepan and heat (115-120 degrees).
Add liquids to dry ingredients and beat vigorously. Add half of white flour and beat again. Stir in wheat germ and bran. Add enough additional flour to make a soft yet manageable dough. Knead 4-5 minutes.
Place in greased bowl and let rise until doubled. Punch down. Shape and place in 9 x 5 inch loaf pan.
Cover. Let rise until almost double. Brush with egg and sprinkle with wheat germ. Bake at 350 degrees for 25-35 minutes. Cool on wire racks.
Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers