Number of servings : 24 slices
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
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
- 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.
- 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.
- 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.
- 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.