Westrup Whole Wheat Bread Recipe

In a small mixing bowl dissolve yeast in warm water. Let stand until creamy about 10 minutes.

In a large mixing bowl combine the whole wheat flour wheat bran 3 cups of the bread flour wheat germ milk powder brown sugar wheat gluten sesame seeds and salt; stir well. Mix in the yeast mixture oil and eggs.

Add the remaining bread flour 1/2 cup at a time stirring well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes.

Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume about 40 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.