Double Wheat Whole Wheat Bread
|Active dry yeast||2 Tablespoon|
|Warm water||1 Cup (16 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Whole wheat flour||5 Cup (80 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Cup (48 tbs)|
1. Sprinkle yeast into very warm water in a 1-cup measure; stir in 1 teaspoon of the honey. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Let stand, undisturbed, to proof until bubbly and double in volume, about 10 minutes.
2. Combine remaining honey with milk, butter or margarine and salt in a small saucepan; heat until butter melts. Pour into large bowl; cool to lukewarm. Stir in yeast mixture.
3. Stir in whole wheat flour and wheat germ until smooth; add enough all-purpose flour to make a soft dough.
4. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, using only as much flour as needed to keep dough from sticking.
5. Place dough in a buttered large bowl; turn to bring buttered side up. Cover with towel. Let rise in a warm place, away from drafts, 1 hour, or until double in bulk.
6. Punch dough down; turn out onto lightly floured surface; knead a few times; invert bowl over dough; let rest about 10 minutes.
7. Divide dough in half and knead each half a few times; shape into 2 loaves. Place loaves in two buttered 9x5x3-inch loaf pans.
8. Let rise in a warm place, away from drafts, 45 minutes, or until double in bulk.
9. Bake in a hot oven (400°) 40 minutes, or until browned and loaves sound hollow when tapped. Remove from pans to wire racks to cool completely.