Whole Grain Bread
Recipe by Dan & Pauline Campanelli
In a large mixing bowl combine:
2 cups milk (warm to the touch)
2 packages of dry baking yeast
1 teaspoon salt
1/2 cup honey
1/4 cup dark brown sugar
Cover this mixture and set aside in a warm place until it has doubled
(about half an hour).
Add to this mixture:
3 tablespoons softened butter
2 eggs
1 cup of unbleached white flour
Stir until bubbly. Now mix in:
1/2 cup wheat germ
1/2 cup of rolled oats
2 cups stone ground wheat flour
2 tablespoons sesame seed
With floured hands, turn this dough out onto a floured board and
gradually knead in more unbleached white flour until the dough is
smooth and elastic and no longer sticks to your fingers. Place this
dough in a greased bowl, turning it so that the dough is greased. Then
cover it with a clean cloth and keep it in a warm place to rise until
it is doubled (about an hour).Then punch it down and divide it into
two or more elongated loaves, roughly sculpted into mummiform shapes, and placed on greased cookie sheets. Cover these and return them to a warm place until they double again. Bake the loaves in a pre-heated oven at 350 degrees for about an hour, or until they are done and sound hollow when tapped.
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