1 cup King Arthur Traditional 100% Whole Wheat Flour
½ cup wheat germ
½ cup quick-cooking oats, uncooked
1 tablespoon salt
1 tablespoon rapid rise yeast
2 ¼ cups very warm water (120° – 130°F)*
⅓ cup honey
⅓ cup canola oil
4 – 4 ½ cups King Arthur Unbleached Bread Flour
*Gauge water temperature with thermometer.
- In mixing bowl, stir together whole wheat flour, wheat germ, oats, salt, and yeast. Stir in water, honey, and oil; beat 2 minutes. Gradually stir in 3 cups bread flour to make a slightly sticky dough.
- Turn dough onto a lightly floured surface; knead in enough remaining flour to make a smooth and elastic dough. Knead 8 to 10 minutes by hand or with dough hook.
- Divide dough in half. To shape: form dough to fit into 2 oiled 8 ½ x 4 ½ -inch bread pans; press dough down to fill pan. Smooth top. Cover loaves with a damp towel; let rise in a warm place until double, about 1 to 1 ½ hours.
- Bake in preheated 350°F oven 35 to 40 minutes or until golden brown and done. Tent with foil last 15 minutes to prevent overbrowning. Remove from pans and cool on wire rack.
Makes 2 loaves, 16 slices each.
One slice provides approximately 108 calories; 3 g protein; 18 g carbohydrate; 1 g dietary fiber; 3 g fat (.18 g saturated); 0 mg cholesterol; 37 mcg folate; 1 mg iron and 219 mg sodium.