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Mary Ellen's Whole Wheat Bread

4 cups whole wheat flour
3 cups unbleached white flour
1/2 cup dry milk
1/4 cup wheat germ
3/4 cup sunflower seed
3 Tbsp sugar
1 Tbsp salt
2 pkgs dry yeast
1 1/2 cups water
3/4 cup milk
1/3 cup honey
1/3 cup vegetable oil

Stir together flour.

In large bowl, mix 3 cups flour mixture, dry milk, wheat germ, sugar, salt and undissolved dry yeast.

In a saucepan, stir together water, milk, honey, and vegetable oil. Heat over low flame until liquids are very warm (120-130°). Gradually add to dry ingredients. Beat with spoon about 2 minutes. Add 1 cup flour and beat 2 more minutes. Add sunflower seeds and enough of remaining flour to make a soft dough, reserving at least 1/2 cup. Spread 1/2 cup flour on pastry cloth or board. Turn dough onto floured cloth. Knead dough until smooth and all flour has been worked in - at least 8-10 minutes. Place in greased bowl, turning once. Cover and let rise in warm place until double in bulk about 1 - 1 1/2 hours. Punch dough down and cut into 2 pieces (3 small). Form into loaves and place in 2 large or 3 small loaf pans (greased). Cover - let rise until double (about an hour). Bake in 400° oven about 25-30 minutes or until loaf sounds hollow when tapped.

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Header photo by
Gillian Gunson