Whole Wheat Country Loaf
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (About 110°)|
|Salad oil||1 Tablespoon|
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Egg white||1 , beaten with 2 teaspoons water|
|Water||2 Teaspoon, for beating with egg white|
In a measuring cup, dissolve yeast and sugar in water; let stand until bubbly (about 10 minutes).
Stir in oil and molasses; set mixture aside.
Insert metal blade or plastic dough blade.
Place whole wheat flour, 1 cup of the all-purpose flour, wheat germ, and salt in work bowl; process just to combine.
With motor running, pour yeast mixture through feed tube in a steady stream, as fast as flour absorbs it.
When dough forms a ball, stop machine.
Dough should be slightly moist.
Process continuously for 45 seconds to knead.
Shape dough into a ball, place in a greased bowl, and turn to grease top.
Cover; let rise in a warm place until doubled (about 1 1/2 hours).
Punch down dough, knead briefly on a floured board, and shape into a smooth, 10-inch-long oblong.
Place on a greased baking sheet.
Cover; let rise until almost doubled (about 45 minutes).
With a razor blade or a sharp knife, cut 3 lengthwise slashes, 1/2 inch deep, in center and along outside edges of loaf.
Brush loaf lightly with egg white mixture.
Bake in a 375° oven until browned (about 35 minutes).
Let cool on a rack.