From Paulette Vickery's Recipe Collection

Whole Wheat Bread

breads

8 cup whole wheat flour
2 cup white flour
3 pkg active dry yeast
2 tablespoon salt
1/2 cup honey
1/3 cup butter
5 cup hot water
2 cup wheat germ

Combine 4 cups whole wheat flour, 1 cup white flour, salt and dry yeast. Add honey, butter and hot water. If using a thermometer it should read 120 to 130 degrees. Beat to form a thick elastic batter. Gradually add remaining flour and wheat germ. Knead 8-10 minutes. Place dough in large greased bowl, turning once to grease entire surface. Cover and set in warm place. Let rise until double in bulk, about 1 1/2 hours. Turn on to floured bread board. Punch down and divide in to thirds. Cover and let rest for 10 minutes. Shape in to 3 loaves. Place in greased and floured loaf pans. Brush tops with egg. Sprinkle with sesemi seeds if desired. Cover and let rise until doubled, about an hour. Bake at 375 degrees, 40-45 minutes.

Yield: 44 servings




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