Wheat Germ Bread
|Whole wheat flour||1 Liter|
|All purpose flour||500 Milliliter|
|Wheat germ||250 Milliliter|
|Condensed onion soup||1 Can (10 oz) (284 Milliliter)|
|Light molasses||75 Milliliter|
|Active dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Sugar||45 Milliliter (3 Tablespoon)|
|Salt||5 Milliliter (1 Teaspoon)|
Combine whole wheat and all-purpose flour; set aside.
Stir milk into wheat germ; let stand until milk is absorbed.
In saucepan, combine soup, shortening and molasses.
Heat, stir until shortening is dissolved.
Cool to lukewarm, approximately 50°C (110°F).
In large mixer bowl, combine 750 mL (3 cups) flour mixture, yeast, sugar, salt and wheat germ mixture.
Beat at low speed; gradually add soup mixture.
Stir in remaining flour to make a stiff dough.
On lightly floured board, knead until smooth (about 5 minutes).
Place in greased bowl, turn once.
Cover; let rise in warm place until doubled (about 1 hour 30 minutes).
Punch down dough; divide in half.
For each loaf, on lightly floured board, roll half of dough into rectangle 38 x 16 cm (15 x 8 inches).
Start at narrow end, roll up jelly-roll fashion; turn under ends and seal.
Place in greased glass loaf pans 20 x 10 x 7 cm (8 x 4 x 3 inches).
Cover; let rise until doubled (about 1 hour 30 minutes).
Bake at 180°C (350°F) for 50 minutes or until done.
Remove from pans; cool.