Prep 0 mins
Cook 30 mins
Practically foolproof tasty yeast bread. Have used this recipe for years with excellent results every time. Recipe is from a small cookbook the Girl Scouts were selling. "Todays All Purpose Cookbook"
- 1 Fleischmann's active dry yeast
- 2 cups milk
- 1⁄2 cup oil
- 1⁄2 cup honey
- 2 teaspoons salt
- 1⁄4 cup wheat germ
- 2 1⁄2 cups whole wheat flour
- 4 cups all-purpose flour
- Dissolve.yeast in 1/4 cup warm water, letting stand for 5 minutes.
- Add -- next 5 ingredients, mixing well.
- Stir -- in flours gradually until blended.
- Let -- stand, covered, in a cool place for 8 to 14 hours. Do not refrigerate.
- Sprinkle. top with flour and stir dough down.
- Knead -- on floured surface for 5 to 10 minutes or until smooth and elastic.
- Shape -- into 2 loaves and place in greased loaf pans.
- Let -- rise for 1 to 2 hours or until doubled in bulk.
- Bake -- at 350 degrees for 30 to 40 minutes.
I have been experimenting with spelt and other alternative flours. This was probably the best bread I've made using them so far, so I must say this is a very versatile recipe. I subbed spelt for the all purpose flour and oat flour for the whole wheat flour and I subbed in flax, sesame, and pumpkin seeds for the wheat germ, and it still turned out well. I'm sure it would be fabulous using the all purpose flour, but that's something we try to avoid. I'll keep experimenting, but this is a nice hearty bread, made as I did. Made for PAC Fall 2012.