Whole Wheat Bread With Wheat Germ And Honey

1. 1

   Dissolve yeast and warm water in a large bowl; let stand 5 minutes.

2. 2

   Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, wheat germ, honey, and salt to yeast mixture. Stir until blended. Gradually add remaining flour mixture.

3. 3

   Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 to 8 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

4. 4

   Punch dough down; place on a lightly floured surface. Knead about 10 times, and roll into a 12 x 7-inch rectangle. Starting at short side, roll up jelly roll fashion to form a loaf. Place loaf, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

5. 5

   Preheat oven to 375u00b0.

6. 6

   Bake at 375u00b0 for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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