Categories: Breads 
      Yield: 6 servings 
  
    3/4 c  Whole wheat flour                   1 tb Honey 
    1/4 c  Nonfat dry milk                     1 tb Molasses 
  1 1/4 ts Salt                            1 1/2 ts Margarine 
    1/2 pk Active dry yeast                    1 c  All-purpose flour 
    1/2 c  Water                             1/4 c  Wheat germ 
    1/3 c  Plain yogurt                      1/4 c  Bran 
  
  Egg, beaten Wheat germ 
   
  In a large bowl, mix whole wheat flour, dry milk, salt and undissolved 
  yeast.  Combine water, yogurt, honey, molasses and margarine in saucepan 
  and heat (115-120 degrees). 
   
  Add liquids to dry ingredients and beat vigorously.  Add half of white 
  flour and beat again.  Stir in wheat germ and bran.  Add enough additional 
  flour to make a soft yet manageable dough. Knead 4-5 minutes. 
   
  Place in greased bowl and let rise until doubled.  Punch down. Shape and 
  place in 9 x 5 inch loaf pan. 
   
  Cover.  Let rise until almost double.  Brush with egg and sprinkle with 
  wheat germ.  Bake at 350 degrees for 25-35 minutes. Cool on wire racks. 
   
  Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers