Molasses Wheat Bread
|Active dry yeast||2 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Whole wheat flour||4 1⁄2 Cup (72 tbs)|
Dissolve yeast in warm water in large bowl.
Add all-purpose flour, milk, molasses, oil, sugar and salt.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in cornmeal, wheat germ and enough whole wheat flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; divide into halves.
Roll each half into rectangle, 18x9 inches.
Fold 9-inch sides crosswise into thirds, overlapping ends.
Roll up tightly, beginning at narrow end.
Pinch edge of dough into roll to seal well; press in ends of roll.
Press each end with side of hand to seal; fold ends under.
Place loaves, seam sides down, in 2 greased loaf pans, 9x5x3 inches.
Let rise until double, about 1 hour.
Heat oven to 375Â°.
Place pans on low oven rack so that tops of pans are in center of oven.
Bake until loaves sound hollow when tapped, 40 to 45 minutes.
Immediately remove from pans.
Brush tops of loaves with margarine or butter if desired; cool on wire rack.