Wheat germ yogurt bread
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Whole wheat flour |
| ¼ | cup | Nonfat dry milk |
| 1¼ | teaspoon | Salt |
| ½ | pack | Active dry yeast |
| ½ | cup | Water |
| ⅓ | cup | Plain yogurt |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Molasses |
| 1½ | teaspoon | Margarine |
| 1 | cup | All-purpose flour |
| ¼ | cup | Wheat germ |
| ¼ | cup | Bran |
Directions
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