1/2 cup warm water (110°F to 115°F/43°C to 46°C)
2 packages (4 1/2 tsp.) active dry yeast
2 cups non-fat milk
1/4 cup margarine
1/3 cup honey
1/4 cup brown sugar
2 1/2 teaspoons salt
1/2 cup wheat germ (optional)
2 tablespoons wheat gluten (optional)
3 cups whole wheat flour, divided
4 to 4 1/2 cups bread flour, divided
Preheat oven to 375°F/190°C.
In a large mixing bowl, dissolve yeast in warm water. Let stand 10 minutes.
Warm milk to 110°F to 115°F/43°C to 46°C; stir in margarine, honey, brown sugar and salt; cool to lukewarm. Add milk mixture to yeast; add wheat germ, wheat gluten, 2 cups whole wheat flour and 3 cups bread flour. With an electric mixer, beat for 3 minutes.
Stir in remaining cup whole wheat flour and additional bread flour as needed to make stiff dough. Place dough on a floured board and knead for 10 minutes or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place dough in bowl coated with non-stick cooking spray, turning once to coat the top. Cover and let rise in warm place, free from draft, until doubled in size, about 75 minutes.
Punch down and let dough rest for 10 minutes. Divide dough into 2 portions. Shape each portion into a loaf. Using a rolling pin, roll each portion into a 9 x 14-inch rectangle. Starting at short end, roll dough tightly; pinch dough to seal ends (or if making rolls, shape dough into rolls.)
Place loaves in two 9 x 5-inch loaf pans coated with non-stick cooking spray (or place rolls of dough on baking sheets coated with non-stick cooking spray), cover and let rise in warm place until doubled, about 1 hour. Bake for 35 minutes or until loaves sounds hollow when tapped with fingers. (If making rolls bake for about 15 minutes or until golden). To prevent a dark crust cover loaves the last 15 minutes (cover rolls after 5 to 7 minutes of baking). Remove from pans and brush with butter. Cool thoroughly before storing.
Makes 2 loaves or 2 1/2 dozen rolls.
Date: September 21, 2006