Title: Honey Whole Wheat Bread
Categories: Bread
Yield: 8 Servings

2	c	Milk (scalded)
4	c	Whole wheat flour
2/3	c	Salad oil
3/4	c	Honey (can sub. 1/2 c sugar
		& 1/4 c water)
1	ts	Salt
1		Egg (beaten)
2		Pkg dry yeast
1/2	c	Warm water
1	ts	Sugar
1	c	Wheat germ
3	c	All

purpose flour (maybe 4c)

Stir 2 cups whole wheat flour into hot milk. Add oil, honey, salt and egg. Mix well. Dissolve 2 pkgs yeast in 1/2 cup warm water add teaspoon sugar and add to first mixture. Stir in wheat germ and other 2 cups whole wheat flour. Add 3 to 4 cups all-purpose flour to make a soft but not sticky dough. Knead. Let raise until double. Punch down and knead lightly. Shape into 2 large loaves. Let raise. Bake at 350 degrees for 45 to 55 minutes. If it browns too fast, cover loosely with aluminum foil the last 15 or 20 minutes of baking. Brush tops with melted butter.

MARGIE'S NOTE: This is very good bread. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)

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