From the Kitchen of The
Dundee, New York
Whole Wheat Bread with Wheat Germ and Rye
(From Baking Illustrated)
2 1/3 cups warm water (about 110 deg)
1 ½ tbsp instant yeast
¼ cup honey
4 tbsp melted unsalted butter
2 ½ tsp salt
Add to yeast mixture and mix:
¼ cup rye flour
½ cup toasted wheat germ
1 cup whole wheat flour
1 cup all purpose unbleached flour
2 cups whole wheat flour
1 ¾ 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.