Prep 10 mins
Cook 2 hrs
I haven't made this in a long time, but it sure is good. I don't have a package of yeast here to check the weight, but the size package I mean is the typical little Fleischmann's packets--I believe they equal 2 1/2 tsp yeast each.
- 3⁄4 cup warm water
- 3 (1/4 ounce) packages yeast
- 1 cup warm milk
- 2 eggs, beaten
- 1⁄3 cup honey
- 1⁄3 cup butter, melted
- 2 tablespoons sugar
- 1 tablespoon salt
- 1⁄2 cup unprocessed natural bran
- 1⁄2 cup toasted wheat germ
- 2 tablespoons cracked wheat
- 2 cups stone ground whole wheat flour
- 2 -3 cups white flour
- 2 tablespoons wheat gluten (to lighten the texture a little)
- Mix all non-flour ingredients except butter. Beat in the whole wheat flour. Cover and let rest for 15 minutes.
- Add white flour until you have a workable dough. Place in a warm buttered bowl, turning the dough to coat all sides. Cover and let rise until doubled (about an hour).
- Punch dough down and let it rest for 10 minutes. Brush your bread pan with melted butter. Put dough into pan and let rise about 45 minutes.
- Bake at 375 for 3-45 minutes. (If you have a meat thermometer, bread is done when the inside is 180 degrees.).
- To cut for sandwiches, let it sit until the next day; it's much easer to slice then!