Ingredients

• 1.5 tablespoons active dry yeast
• 2.75 cups warm water , 110 degrees F
• 3 cups whole wheat flour
• 1 cup wheat bran
• 5 cups bread flour , divided
• 1 cup wheat germ
• 1 cup dry non-fat milk powder
• 0.5 cups brown sugar
• 0.5 cups vital wheat gluten
• 2 tablespoons sesame seeds
• 1 tablespoon salt
• 0.25 cups vegetable oil
• 2 eggs

Instructions

1. 1 In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 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.

Nutrition per serving