Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 3 cups warm water (110 to 115 )

  3. 1/2 cup nonfat dry milk powder

  4. 1/2 cup honey

  5. 1/3 cup wheat bran

  6. 1/3 cup toasted wheat germ

  7. 1/4 cup ground flaxseed

  8. 2 tablespoons canola oil

  9. 2 teaspoons salt

  10. 4 cups whole wheat flour

  11. 3-1/2 to 4 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9-in. x 5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool. Yield: 2 loaves (16 slices each).


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