2 cups (approx) warm water
3 tablespoons molasses
1 tablespoon active dry yeast
3-1\/2 cups whole wheat flour
1\/4 cup wheat germ
2 teaspoons slat
1 tablespoon sesame seeds<\/p>\n\n\n\n
Cut a 13\u00d78 inch piece of parchment paper; make a 3 inch slash into each corner. Fit into a greased 9\u00d75 inch loaf pan and trim excess paper. Set aside.<\/p>\n\n\n\n
In a small bowl, combine 1 cup of water with molasses; sprinkle in yeast. Let stand for 5 to 10 minutes or until frothy.<\/p>\n\n\n\n
In a large bowl, combine flour, wheat germ, and salt. Using wooden spoon, beat in yeast mixture and enough of the remaining water to make a sticky dough. In bowl, work with hands for 30 seconds.<\/p>\n\n\n\n
Transfer dough to prepared pan. Sprinkle with sesame seeds. <\/p>\n\n\n\n
Cover with tea towel and let rise in warm place for about 20 minutes or until dough reaches top of pan. <\/p>\n\n\n\n
Bake in 400F oven for 50 to 60 minutes or until browned and loaf sounds hollow when tapped on bottom. <\/p>\n\n\n\n
Turn off oven<\/p>\n\n\n\n
Remove from pan and peel off\u00a0paper. <\/p>\n\n\n\n
Turn upside down and return to turned off\u00a0oven for 20 minutes. Let cool completely on rack.<\/p>\n\n\n\n
Makes one loaf<\/p>\n","protected":false},"excerpt":{"rendered":"
2 cups (approx) warm water 3 tablespoons molasses1 tablespoon active dry yeast 3-1\/2 cups whole wheat flour 1\/4 cup wheat germ2 teaspoons slat1 tablespoon sesame seeds Cut a 13\u00d78 inch piece of parchment paper; make a 3 inch slash into each corner. Fit into a greased 9\u00d75 inch loaf pan and trim excess paper. Set aside. In a small bowl, combine 1 cup of water with molasses; sprinkle in yeast. Let stand for 5 to 10 minutes or until frothy….<\/p>\n