Whole Wheat Wheat Germ Bread

Whole Wheat Wheat Germ Bread

Makes 2 loaves

Ingredients:
1/4 cup honey
2 (1/4-ounce) packages or 2 scant tablespoons active dry yeast
3 cups warm water (105-115°F)
3 cups whole wheat flour
3/4 cup nonfat dry milk powder
1/2 cup soy flour or garbanzo bean (chickpea) flour
1/4 cup wheat germ
2 teaspoons salt
2 tablespoons canola oil
3 to 4 cups unbleached bread flour or all-purpose flour

Directions:
1. In a large bowl or stand mixer bowl, combine the honey, yeast and warm water. Let stand 5 minutes until foamy.
2. Add the whole wheat flour and beat well. Stir in the dry milk, soy flour, wheat germ, salt and oil.
3. Add the bread flour 1 cup at a time, beating well after each, to make a soft but stiff dough. Turn onto a lightly floured surface, invert the bowl over it and rest 15 minutes.
4. Knead about 15 minutes by hand or 10 minutes with a dough hook. Place in an oiled bowl, turn to coat, cover and let rise in a warm place until doubled, about 1 hour.
5. Turn onto an oiled surface, knead to punch out the air and divide in half. Shape into loaves and place in greased 8 1/2x4 1/2-inch loaf pans. Let rise until almost doubled, about 45 minutes.
6. Preheat the oven to 350°F. Bake until a skewer inserted in the center comes out clean, 45-50 minutes. Cool on racks.