Recipe - Honey Wheat Germ Bread

Jim Vorheis
2 pack Dry yeast
1 cup Warm water
2 tablespoon Brown sugar
One half teaspoon Salt
One half cup Flour
1 One fourth cup Scalded milk, cooled to warm
One fourth cup Honey
2 teaspoon Salt
1 Three fourths cup Whole wheat flour
One fourth cup Wheat germ
3 One half cup White flour

Makes 2 large loaves or 3 small loaves. In a large mixing bowl combine
yeast, water, brown sugar, salt and the One half cup of flour. Beat until
smooth. Cover and let stand in warm place 15 minutes. Add to this mixture
the scalded milk, honey, salt, whole wheat flour and wheat germ. Beat 2
minutes with electric mixer and gradually stir in about 3 One half cups white
flour. Form into smooth ball on floured surface. Cover with bowl and let
rest 10 minutes. Knead thoroughly and divide into 2 or 3 balls. Cover with
bowl and let rest again. Shape each ball into a loaf and place in 2
wellgreased standard loaf pans or 3 8x4inch pans. Cover and let rise in
warm place 4560 minutes, or until doubled in bulk. Bake at 375 F for 3540
minutes.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini