Wheat Germ Yogurt Bread

This recipe made a dense soft loaf – good for sandwiches or toasted with soup.  The first quantity listed makes a 1 lb. loaf; the quantity in parenthesis makes a 1 1/2 lb. loaf.

1/2 c. plain yogurt (3/4 c.)
1/4 c. water (6 tbsp.)
1 tbsp. vegetable oil (1½ tbsp)
2 tbsp. honey (3 tbsp.)
1 tsp. salt (1½ tsp)
3 tbsp. powdered milk (4 ½ tbsp.)
1/4 c. toasted wheat germ (6 tbsp.)
1 c. bread flour (1 ½ c.)
1 c. whole wheat flour (1 ½ c.)
2 tsp. yeast (1 tbsp.)

To toast wheat germ, put in a small dry skillet over medium heat.  Cook, shaking frequently so germ doesn’t scorch, until lightly browned.  Cool completely before adding.

Place ingredients in bread pan in order listed.  Set for whole wheat bread, medium crust.


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