Recipe courtesy of Martha Stewart
Total:
1 hr 27 min
Active:
25 min
Yield:
2 loaves
Level:
Intermediate

Ingredients

Directions

Combine 3 1/2 cups warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 5 minutes. In a large bowl, whisk together 3 1/2 cups of the bread flour, whole-wheat flour, wheat germ, and salt. Make a well in the center; pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined. Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise to double its original size, 1 to 1 1/2 hours. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten 1 piece of dough into an oval, and roll up lengthwise into a spiral. Place the roll, seam side down, into the prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes. Preheat the oven to 400 degrees F. Place the oven rack in the center of the oven. Brush 2 (9 by 5-inch loaf pans with vegetable oil. Put dough in pans. Bake until deep golden brown, 50 to 60 minutes. (The loaves will sound hollow when tapped on the bottom.) Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.;

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