Stone Ground Wheat Bread

Ingredients:

• 4 1/2 cups stone ground wheat bread (I use Hodgson Mill)
• 1/2 cup wheat germ
• 2 Tbsp. gluten
• 2 Tbsp. quick yeast
• 1 Tbsp. salt
• 2 cups milk
• 3 Tbsp. butter
• 2 Tbsp. molasses
• 2 Tbsp. dark honey
• 1 1/2 - 2 1/2 cups white flour

Directions:

Heat the milk until it starts to bubble, remove from heat. Stir in the butter, honey, and molasses, and set aside to cool.

While it is cooling, mix the dry ingredients (do not add the white flour, you mix that in later). When the milk mixture is under 120 degrees F, or lukewarm, beat it into the dry ingredients with the regular beater or a heavy duty mixer set on medium low, beat 2 minutes, until well mixed. (by hand, beat about 5 minutes).

Switch to the dough hook on the mixer and add the white flour 1/2 cup at a time until you have a dough that pulls away from the sides of the bowl. Knead on low 4 - 5 minutes. By hand, knead the flour in, then knead 8 - 10 minutes.

Spray a large bowl with baking spray and put the dough in it. Spray the top of the dough, cover, and let rise until doubled. This may be as fast as 20 minutes if using instant rise yeast. Punch the dough down, knead a few times, then cut in half. Shape into a roll or a circle.

Place roll in a bread pan sprayed with baking spray. For a round loaf, dust baking sheet with cornmeal and place loaf on this. Cover and let rise until double, 15 minutes or so. Bake in a 375 degree F oven 35 - 45 minutes, until the loaf sounds hollow when you tap it.

My photo shows 1 round and 1 long loaf.

By Free2B from North Royalton, OH