 |
Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 16 |
|
âI love this whole-grain bread because it makes a pretty loaf with a great texture, says Carol Forcum of Marion, Illinois. It's not at all heavyâ¦in spite of the whole-wheat flour and wheat germ.â Ingredients:
1/2 cup plain yogurt |
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
1 cup king arthur premium 100% whole wheat flour |
1/4 cup toasted wheat germ |
1 tablespoon sugar |
1 tablespoon olive oil |
1 teaspoon salt |
1-2/3 to 2 cups king arthur unbleached bread flour |
Directions:
1. Let yogurt stand at room temperature for 15 minutes. In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, wheat germ, sugar, oil, salt and yogurt. Beat until smooth. Stir in enough bread flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 40 minutes.
4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
|
|