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Honey Wheat Bread

Honey Wheat Bread

Honey Wheat Bread


2 Packages active dry yeast

2 1/2  Cups lukewarm (105-115 degrees) water

1/2 Cup nonfat dry milk

1/4 Cup oil

1/4 Cup honey

1 Tablespoon salt

4 - 5 Cups All-purpose flour

2 Cups whole wheat flour

1/2 Cup wheat germ

1/4 Cup sunflower seeds

1/4 Cup sesame seeds

1 Beaten egg

1 Tablespoon sesame seeds


Dissolve yeast in water in large bowl.  Stir in dry nonfat milk, oil, honey, salt, 4 cups all-purpose flour, whole wheat flour, wheat germ, sunflower seeds and 1/4 cup sesame seeds.  Turn dough out onto floured surface.  Knead until smooth and elastic, working in additional all purpose flour, about 8 minutes.  Place in oiled bowl; brush top surface with oil.  Cover; let rise in warm place until doubled, about  1 to 11/2 hour.  Punch down. 


Divide dough in half, roll each half into 9x12 inch rectangle.  Roll up starting at short end.  Place loaves in two oiled 9x5x3 inch loaf pans, seam side down.  Cover; let rise in warm place until doubled, about 1/2 hour.  Carefully brush with egg.  Sprinkle with 1 Tablespoon sesame seeds.  Bake in slow oven (325 degrees) 35-45 minutes or until loaves sound hollow when tapped.  Remove from pans; cool on wire racks.







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