From the Kitchen of The Pearl of Seneca Lake B & B


 Dundee, New York





Whole Wheat Bread with Wheat Germ and Rye

(From Baking Illustrated)


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2 1/3 cups warm water (about 110 deg)

1 tbsp instant yeast

cup honey

4 tbsp melted unsalted butter

2 tsp salt


Add to yeast mixture and mix:

cup rye flour

cup toasted wheat germ

1 cup whole wheat flour

1 cup all purpose unbleached flour



Add additional:

2 cups whole wheat flour

1 cup all purpose unbleached flour


Using the dough hook of a heavy duty mixer, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 min. (Hand knead if you do not have a heavy duty mixer.) Transfer to lightly oiled large bowl, cover with plastic wrap. Let rise in warm place for about 1 hour.


Preheat a 375 deg oven. Divide dough into two equal parts, form a cylinder and place in greased 9x5 inch loaf pan. Cover and let rise until almost double, 20-30 min.


Bake until an instant read thermometer inserted in the short end of the pan, above the pan rim reads 205 deg, 35-45 min. Transfer the bread immediately to wire racks. Cool.