Wheat germ yogurt bread

Yield: 6 servings

Measure 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

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

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