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Irish Whole Wheat Bread

Irish Whole Wheat Bread
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Yield: Makes 1 2-pound loaf.

As we mentioned before, baking bread is good for the soul. This is a good one to learn on.

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  • 2 packages active dry yeast
  • 2/3 cup lukewarm water
  • 5 cups whole wheat flour
  • 1 tablespoon honey
  • 3 tablespoons molasses
  • 2/3 cup lukewarm water
  • 1 tablespoon salt
  • 1/3 cup wheat germ
  • 1-1/3 cups lukewarm water
  • 1 tablespoon melted butter


Sprinkle the yeast over the first 2/3 cup lukewarm water and add the honey. Set aside for a few minutes while pre-paring the dough. Whole wheat flour should be warmed in a 250 degrees F oven for about 20 minutes before using.

Combine the molasses with the second 2/3 cup lukewarm water. Combine the yeast and molasses mixtures. Stir into the flour, add the salt and wheat germ, then the 1-1/3 cups lukewarm water.

Grease a large loaf pan (9x5x3 inches). Turn dough into pan, smoothing the top. Let rise for 60 minutes in a warm, draft-free spot.
Preheat the oven to 375 degrees F. Bake the bread for 55 minutes or until the top is nicely browned. Remove from the oven, pour melted butter over the top and cool on a rack for 10 minutes.

Loosen the loaf, turn out on to a rack and cool completely before slicing

Updated Wednesday, July 25th, 2007

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