Ingredients
2 packages (1/4 ounce each) active dry yeast3 cups warm water (110° to 115°)1/2 cup nonfat dry milk powder1/2 cup honey1/3 cup wheat bran1/3 cup toasted wheat germ1/4 cup ground flaxseed2 tablespoons canola oil2 teaspoons salt4 cups whole wheat flour3-1/2 to 4 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk powder, honey, wheat bran, wheat germ, flax, oil, salt, whole wheat flour and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; shape into two loaves. Place in two 9x5-in. loaf pans coated with cooking spay. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire rack to cool.
