Whole Wheat Bread Bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees for 45 minutes, or until loaves are brown and sound hollow when tapped on the bottom of the loaf. Yield 3 Loaves 3 cups warm water
2 packages active dry yeast
2 tablespoons honey or molasses
2 tablespoons salad oil
3 teaspoons sea salt
1 egg Let stand while you measure out: 3 tablespoons wheat germ
½ cup full-fat soy flour
¾ cup nonfat dry milk
5 cups whole-wheat flour, or 50/50 whole wheat and unbleached white
2 tablespoons of sesame seeds
3 tablespoons sunflower seeds or walnuts
¼ cup raisins Blend all ingredients with a mixer or by hand until you get a sticky, loose dough (you may need more flour to shape it up). Pat dough down and clean sides of bowl. Cover. Let rise in a warm place until almost double in size, about 40 minutes. Turn onto a board and shape into 3 loaves or 2 loaves and 12 muffins. Place in oiled bread pans or muffin tins. Let rise until dough doubles. Sprouted Grain Bread A favorite variation of the Cornell recipe is to add sprouted wheat or rye. Obtain clean kernels of wheat or rye. Cover 1 cup of whole kernels with warm water and let stand in a warm room overnight. In the morning drain the water and cover with fresh water. Let stand in a warm place for another day and night. rain several times and add fresh water. By the end of the second day, the grain will be much softer and more chewy. The 1 cupful will have swelled to 2 cups and small, white sprouts may begin to show. For the bread, put the sprouted grain through a food chopper. Add the ground-up kernels with the flour in the Cornell recipe. Add the remainder of the ingredients and proceed as usual.
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