Katiecooks
New member
Ingredients:
2 1/2 C whole wheat flour
1 1/2 C wheat germ
2 pkgs. dry yeast
1 Tbls. salt
2 1/2 C buttermilk
1/4 C mollasses
1/4 C honey
1/4 C butter or margarine
2 eggs
2 1/2 C unsifted flour
Directions:
Combine whole wheat flour, wheat germ, undissolved yeast, and salt in large bowl. Stir well to blend. Heat buttermilk, molasses, honey and butter together until warm to touch. Add warm liquid and eggs to dry ingredients in bowl. Bland with electric mixer at low speed until well mixed. Beat at high speed for 3 minutes, scraping bowl occasionally. Stir in all purpose flour with wooden spoon. Cover and let rise in warm place about 1 hour until doubled. Punch dough down and place in 2 greased 1 1/2 quart casseroles. Brush dough lightly with oil. Cover loosely with plastic wrap. Let rise 45 minutes or until doubled. Bake at 375 degrees for 35 to 40 minutes. Cover loosely with foil last 5 to 10 minutes if crust browns too fast. Remove from pans immediately. Makes two loaves. Delicious!!
2 1/2 C whole wheat flour
1 1/2 C wheat germ
2 pkgs. dry yeast
1 Tbls. salt
2 1/2 C buttermilk
1/4 C mollasses
1/4 C honey
1/4 C butter or margarine
2 eggs
2 1/2 C unsifted flour
Directions:
Combine whole wheat flour, wheat germ, undissolved yeast, and salt in large bowl. Stir well to blend. Heat buttermilk, molasses, honey and butter together until warm to touch. Add warm liquid and eggs to dry ingredients in bowl. Bland with electric mixer at low speed until well mixed. Beat at high speed for 3 minutes, scraping bowl occasionally. Stir in all purpose flour with wooden spoon. Cover and let rise in warm place about 1 hour until doubled. Punch dough down and place in 2 greased 1 1/2 quart casseroles. Brush dough lightly with oil. Cover loosely with plastic wrap. Let rise 45 minutes or until doubled. Bake at 375 degrees for 35 to 40 minutes. Cover loosely with foil last 5 to 10 minutes if crust browns too fast. Remove from pans immediately. Makes two loaves. Delicious!!