Ingredients Jump to Instructions ↓

  1. 5 cups 312g / 11oz All-purpose flour

  2. 2 Active dry yeast

  3. 2 cups 474ml Milk

  4. 1/2 cup 118ml Honey

  5. 1/4 cup 49g / 1.7oz Butter or margarine

  6. 1 Egg

  7. 1 cup 62g / 2 1/5oz Whole-grain wheat flour

  8. 1/2 cup 31g / 1.1oz Rye flour

  9. 1/2 cup 118ml Toasted wheat germ

  10. 1/4 cup 49g / 1.7oz Butter or margarine - softened

  11. 2/3 cup 106g / 3.7oz Brown sugar - (packed)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a mixer bowl combine 2 cups of the all-purpose flour and the yeast. Heat milk, and 1 teaspoon salt until warm (120 degrees to 130 degrees). Add to flour mixture; add egg. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in wheat and rye flours, wheat germ, and as much remaining all-purpose flour as you can. Turn out onto a floured surface. Knead in enough all-purpose flour to make a moderately-stiff dough (6 to 8 minutes). Place into a greased bowl. Cover; let rise in a warm place until nearly double (1 1/4 hours). Punch dough down. Turn out onto a floured surface; divide in half. Cover; let rest 10 minutes. Roll each half to a 15-inch square. Spread with softened margarine; sprinkle with brown sugar. Roll up jelly-roll-style; cut into thirds. Seal ends; place into six greased 5 1/2- by 3- by 2-inch pans. Cover; let rise in a warm place until double (about 45 minutes). Bake in a 350 degree oven about 30 minutes, or until loaves sound hollow when tapped. Remove from pans. This recipe yields 6 small loaves.


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