Recipe ingredients
- 2 packages dry yeast
- 3 cups lukewarm water, divided
- 1 teaspoon honey
- 1/3 cup oil
- 1/4 cup molasses
- 1 tablespoon salt
- 2 cups wheat germ
- 7 cups whole wheat flour, divided
- 1 egg, beaten, optional
- 1/4 teaspoon water, optional
- Sesame seeds, toasted, optional
Recipe method
- Dissolve yeast in 1 cup warmed water to which honey has been added. Let soak 5 to 10 minutes.
- Mix oil, molasses and remaining warmed water. Stir in salt and wheat germ.
- Combine yeast and molasses mixtures. Mix in 3 1/2 cups whole wheat flour. Then mix in 3 more cups, blending as well as possible.
- Turn dough onto board and, using the remaining 1/2 cup flour, knead dough until it is smooth and springy, about 12 minutes.
- Put dough into oiled bowl, turning it in order to oil the surface.
- Cover with a towel and allow to rise until doubled in bulk, about 1 1/2 hours.
- Punch dough down and let it rest for about 20 minutes. Knead dough about 5 minutes more.
- Divide it into 2 loaves. Place in two well-oiled loaf pans.
- If desired, brush tops with beaten egg, to which water has been added and sprinkle with sesame seeds.
- Let rise until loaves are well rounded and high in pans, about 1 hour.
- Bake in preheated 350 degree F oven for 1 hour or until bread tests done.
- Remove from pans. Cool on rack. To serve, slice thin and spread with butter.
Other yeast bread recipes:
Whole grain bread recipe
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