Honey Wheat Bread

  • 2 envelopes active dry yeast
  • 2 cups whole wheat flour
  • 2 1/2 cups lukewarm water (105¡ to 115¡)
  • 1/2 cup wheat germ
  • 1/2 cup nonfat dry milk crystals
  • 1/4 cup sunflower seeds
  • 1/4 cup oil
  • 1/4 cup #2 medium or #3 coarse bulgur
  • 1/4 cup honey
  • 1 beaten egg
  • 1 tbsp. salt
  • 1 tbsp. sesame seeds
  • 4 cups to 5 all-purpose flour
  1. Dissolve yeast in water in a large bowl. Stir in dry nonfat milk, oil, honey, salt, 4 cups all-purpose flour, whole wheat flour, wheat germ, bulgur, and sunflower seeds. Turn dough out onto floured surface. Knead until smooth and elastic, about 8 minutes, working in additional all-purpose flour. Place in oiled bowl; brush top surface with oil. Cover; let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down. Divide dough in half; roll each half into a 9×12 inch rectangle. Roll up starting at short end. Place loaves in two oiled 9x5x3 inch loaf pans, seam-side down. cover; let rise in warm place until doubled, about 1/2 hour. Carefully brush with egg. Sprinkle with 1 tablespoon sesame seeds. Bake at 325° 35 to 45 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.