Light Wheat Bread

By Yankee Magazine

Oct 29 2009

Makes lovely, large loaves, with slices too big to fit in a toaster. Great for hearty sandwiches.


Makes 2 loaves


2 cups warm water (105°-115°F.)
1 heaping tablespoon dry yeast
2/3 cup milk
1/4 cup sugar
2-3/4 teaspoons salt
4 tablespoons butter
6 to 8 cups white flour
213 cup stone-ground wheat flour
1/3 cup wheat germ


Place the warm water in a large bowl. Add the yeast, stir to dissolve, and let sit for several minutes. In a saucepan scald the milk. Stir in the sugar, salt, and butter. Let cool to lukewarm. Add the lukewarm milk mixture to the dissolved yeast and stir lightly. Add the flour and wheat germ and beat to form a smooth dough. Knead 10-12 minutes until the dough is smooth and elastic. Place the dough in a greased bowl and turn to coat well. Cover and let rise in a warm place about 1 hour, until doubled in bulk. Punch down the dough, turn it over, cover, and let rest 15 minutes. Divide into 2 equal pieces and roll into 9×14-inch rectangles. Shape into loaves and place each loaf in a greased 9×5-inch bread pan. Cover and let rise until doubled, about 1 hour. Preheat oven to 400°F. Bake approximately 30 minutes or until loaves are brown and sound hollow when tapped. Remove from oven, turn out of pans, and let cool on racks.