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Wheat germ yogurt bread

Yield: 6 Servings

Ingredients:

• 3/4 c Whole wheat flour
• 1/4 c Nonfat dry milk
• 1 1/4 ts Salt
• 1/2 pk Active dry yeast
• 1/2 c Water
• 1/3 c Plain yogurt
• 1 tb Honey
• 1 tb Molasses
• 1 1/2 ts Margarine
• 1 c All-purpose flour
• 1/4 c Wheat germ
• 1/4 c Bran

Instructions:

Egg beaten Wheat germ 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 4-5 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 degrees for 25-35 minutes. Cool on wire racks. Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers

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