Honey Grain Bread
|Dry yeast||1⁄2 Ounce (2 packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 to 115 Degree F)|
|Honey||1⁄3 Cup (5.33 tbs), divided|
|Skim milk||1 Cup (16 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Bulgur wheat||1⁄2 Cup (8 tbs), uncooked|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||4 1⁄4 Cup (68 tbs), divided|
|Vegetable cooking spray||1|
Dissolve yeast in 1/2 cup warm water in a large bowl; stir in 2 tablespoons honey, and let stand 5 minutes.
Combine remaining 3 tablespoons plus 1 teaspoon honey, milk, and margarine in a small saucepan.
Cook over medium heat, stirring occasionally, until margarine melts.
Let cool to 105° to 115°.
Add milk mixture, egg substitute, bulgur, wheat germ, salt, nutmeg, whole wheat flour, and 3 cups all-purpose flour to yeast mixture.
Gradually stir in 1 cup all-purpose flour to make a stiff dough.
Sprinkle 2 tablespoons all-purpose flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a bowl coated with vegetable cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half.
Sprinkle 1 tablespoon all-purpose flour over work surface.
Roll 1 portion of dough to a 10- x 6-inch rectangle.
Roll up dough, jellyroll fashion, starting at short side, pressing firmly to eliminate air pockets.
Pinch ends to seal.
Shape into a loaf.
Place dough, seam side down, in an 8 1/2 x 4 1/2- x 3-inch loafpan coated with vegetable cooking spray.
Repeat procedure with remaining dough and remaining 1 tablespoon all-purpose flour.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Remove from pans; let cool on wire racks.