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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 34 |
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Ingredients:
2 cups stone-ground whole wheat flour |
1/2 teaspoon salt |
2 packages active dry yeast |
2 cups very warm water (120° to 130°) |
1/4 cup molasses |
2 tablespoons vegetable oil |
1/2 cup toasted wheat germ |
1/2 cup unprocessed wheat bran |
1 1/2 cups bread flour |
3 tablespoons bread flour, divided |
vegetable cooking spray |
Directions:
1. Combine first 3 ingredients; stir well. Add warm water to flour mixture, beating well at low speed of an electric mixer. Add molasses and oil; beat 2 minutes at medium speed. Gradually add wheat germ, wheat bran, and enough of the 1 1/2 cups bread flour to make a soft dough.
2. Sprinkle 2 tablespoons bread flour over work surface. Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.
3. Punch dough down; divide in half. Sprinkle 1 1/2 teaspoons bread flour over work surface. Turn 1 portion of dough out onto surface; roll into a 14- x 7-inch rectangle. Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal. Place, seam side down, in an 8 1/2- x 4 1/2- x 3-inch loafpan coated with cooking spray. Repeat procedure with remaining bread flour and dough.
4. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 375° for 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire racks.
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