Whole Wheat Country Loaves

Number of servings : 24 slices Prep time: Cooking time: Type of meal : | Breads and muffins | Breads

Number of servings : 24 slices

Prep time:

Cooking time:

Type of meal : | Breads and muffins | Breads and muffins

Special diet :

Ingredients

3-3/4 cups (875 mL) bread or all-purpose flour
1-1/2 cups (375 mL) whole wheat flour
1/2 cup (125 mL) wheat germ
2 tsp (10 mL) salt
1 packet (1/4 oz / 7 g) rapid-rise yeast
1/2 cup (125 mL) reduced-fat milk (2%)
2 tbsp (30 mL) honey
1 tbsp (15 mL) margarine

Directions

  1. Lightly coat two 9 x 5 inch (22 x 12 cm) loaf pans with  nonstick cooking spray. Stir 2 cups (500 mL) bread  flour, whole wheat flour, wheat germ, salt, and yeast in  large bowl. 
  2. Heat 1-1/2 cups (375 mL) water, milk, honey, and  margarine in small saucepan until very warm (120º to  130ºF / 48º to 50ºC). Stir into flour mixture with wooden  spoon until blended. Slowly beat in re-maining bread  flour until mixture forms a soft, sticky dough.
  3. Generously dust work surface with flour. Turn out  dough and knead until smooth and elastic, about 10  minutes. Divide dough in half. Shape into two 7 x 4 in  (17 x 10 cm) loaves. Put in pans. Cover with damp tea  towel and let rise until doubled, about 30 minutes.
  4. Meanwhile, preheat oven to 450ºF (230ºC). Bake  loaves 10 minutes. Reduce oven temperature to 350ºF  (180ºC) and bake until loaves are golden brown, 20 to  25 minutes longer. Turn out loaves onto wire racks and  cool completely. 

Nutritional information:

Whole Wheat Country Loaves
Whole Wheat Country Loaves