2 lg Loaves or 3 small loaves 1 1/4 c Scalded milk, cooled to warm
2 ea Packages dry yeast 1/4 c Honey
1 c Warm water 2 t Salt
2 T Brown sugar 1 3/4 c Whole wheat flour
1/2 t Salt 1/4 c Wheat germ
1/2 c Flour 3 1/2 c White flour
In a large mixing bowl combine yeast, water, brown sugar, salt and
the 1/2 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 1/2 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
well-greased standard loaf pans or 3 8×4-inch pans. Cover and let
rise in warm place 45-60 minutes, or until doubled in bulk. Bake at
375 F for 35-40 minutes. Colorado Cache Cookbook (1978) From the
collection of Jim Vorheis
Yields
1 servings
