Wheat Germ Yogurt Bread
Yield
1 loafPrep
25 minCook
30 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat flour
|
|
| ¼ | cup |
milk, skim, (non fat) powder
nonfat |
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | package |
yeast, active dry
|
|
| ½ | cup |
water
|
|
| ⅓ | cup |
yogurt, plain
|
|
| 1 | tablespoon |
honey
|
|
| 1 | tablespoon |
molasses
|
|
| 1 ½ | teaspoons |
margarine
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
wheat germ
|
|
| ¼ | cup |
bran
|
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
wheat germ
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat flour
|
|
| 59 | ml |
milk, skim, (non fat) powder
nonfat |
|
| 6.3 | ml |
salt
|
|
| 0.5 | package |
yeast, active dry
|
|
| 118 | ml |
water
|
|
| 79 | ml |
yogurt, plain
|
|
| 15 | ml |
honey
|
|
| 15 | ml |
molasses
|
|
| 7.5 | ml |
margarine
|
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
wheat germ
|
|
| 59 | ml |
bran
|
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
wheat germ
|
*
|
Directions
In a large bowl, mix whole wheat flour, dry milk, salt and undissolved yeast.
Combine water, yogurt, honey, molasses and margarine in saucepan and heat (115-120 degrees).
Add liquids to dry ingredients and beat vigorously.
Add half of white flour and beat again.
Stir in wheat germ and bran. Add enough additional flour to make a soft yet manageable dough.
Knead 4 to 5 minutes.
Place in greased bowl and let rise until doubled.
Punch down. Shape and place in 9 x 5 inch loaf pan.
Cover. Let rise until almost double. Brush with egg and sprinkle with wheat germ.
Bake at 350℉ (180℃) for 25 to 35 minutes. Cool on wire racks.
