Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons active dry yeast

  2. 2 3/4 cups warm water (110 degrees F)

  3. 3 cups whole wheat flour

  4. 1 cup wheat bran

  5. 5 cups bread flour, divided

  6. 1 cup wheat germ

  7. 1 cup dry non-fat milk powder

  8. 1/2 cup brown sugar

  9. 1/2 cup vital wheat gluten

  10. 2 tablespoons sesame seeds

  11. 1 tablespoon salt

  12. 1/4 cup vegetable oil

  13. 2 eggs

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

  2. In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.

  3. Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

  6. Preheat oven to 375 degrees F (190 degrees C).

  7. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.


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