Ingredients
- 2 envelopes dry yeast fast acting
- 750 gr wheat flour (whole)
- 350 ml beer
- 180 ml milk
- 130 gr wheat germ
- 80 ml molasses
- 75 gr butter
- 30 ml honey
Preheat oven to 190ºC .
Warm butter and milk over low heat. Add wheat germ to milk mixture. Stir. Gradually hear beer until just below the boiling point. Add yeast to beer. After it foams (about 8-12 minutes), add milk mixture. Stir honey, molasses, and whole wheat flour into liquids. Mix well. If dough is too sticky, add more flour. Knead on a lightly floured surface until dough is smooth. Place dough in a greased bowl. Roll dough to coat surface. Cover with a floured towel. Allow to rise in a warm area until double in volume. Turn dough onto lightly floured pastry board and knead for 2-4 minutes. Divide into 2 equal parts and place in 2 well greased loaf pans, 8- half x 4- half inches. Cover again and allow to double. Bake for 1 hour. Cool on racks.
