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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 teaspoon salt |
2 packages active dry yeast |
2 cups whole milk |
1/2 cup unsalted butter |
1/2 cup molasses |
3 eggs |
1/2 cup toasted wheat germ |
1/2 cup unprocessed wheat bran |
3 1/4 cups bread flour |
2 tablespoons bread flour, divided |
2 teaspoons vegetable oil, divided |
Directions:
1. Combine first 3 ingredients; stir well. Combine milk and butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°.
2. Add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Add molasses and eggs; beat 2 minutes at medium speed. Gradually add wheat germ, wheat bran, and enough of the 3 1/4 cups bread flour to make a soft dough.
3. Sprinkle 1 tablespoon bread flour over work surface. Turn dough out onto surface; knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
4. 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 a greased 8 1/2- x 4 1/2- x 3-inch loafpan. Brush with 1 teaspoon oil. Repeat procedure with remaining bread flour, dough, and oil.
5. Cover and let rise in a warm place, free from drafts, 25 minutes or until doubled in bulk. Bake at 375° for 35 minutes or until loaves sound hollow when tapped. (Cover with aluminum foil the last 15 minutes of baking to prevent over-browning, if necessary.) Remove from pans immediately; cool on wire racks.
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