Serves: 5
Total Calories: 490
Yield: 2 Medium Loaves

2 tablespoons (2 packets) active dry yeast
2 cups lukewarm water
1/3 cup nonfat dry milk powder
2 tablespoons honey
2 tablespoons vegetable oil
2 teaspoons salt
3 cups whole wheat flour
1 cup wheat germ
2-3 tablespoons cornmeal for pans

1. Generously grease (with butter or oil) two 8-x-4-inch bread pans, sprinkle well with cornmeal and set aside.

2. Place all of the ingredients in a large mixing bowl and beat well for 10 minutes with a wooden spoon, or use an electric mixer with a dough hook. (You are not going to knead this dough, so the beating and the rising are the only workouts it will get). Cover and set in a warm spot for about 45 minutes, or until the batter almost doubles in bulk.

3. Poke down the risen batter with your fingers, divide it in half with a knife, and put each half into the prepared pans. Cover and let rise about 30 to 35 minutes, or until the dough almost doubles in bulk.

4. Place the pans in a preheated 375°F oven and bake for about 45 minutes, or until the loaves are dark brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 490
Calories from Fat: 64

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread