KitchenAid 4KFP740 Honey Wheat Bread, 2⁄3 cup 160 ml milk 1⁄3 cup 80 ml water, teaspoon 5 ml salt

Honey Wheat Bread

BREADS

2⁄3 cup (160 ml) milk

1⁄3 cup (80 ml) water

3tablespoons (45 ml) butter or margarine, cut into pieces

3tablespoons (45 ml) honey

1package active dry yeast

11⁄2 cups (355 ml) all-purpose flour

11⁄2 cups (355 ml) whole wheat flour

3⁄4 cup (175 ml) walnut halves or pieces

1⁄4 cup (60 ml) wheat germ

1 teaspoon (5 ml) salt

1teaspoon (5 ml) melted butter or margarine, if desired

1teaspoon (5 ml) wheat germ, if desired

Combine milk, water, 3 tablespoons (45 ml) butter, and honey in small saucepan. Heat over low heat until warm, 105°F to 115°F (40.5°C to 46.1°C). Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, nuts, 1⁄4 cup (60 ml) wheat germ, and salt. Process about 10 seconds; scrape sides of bowl. Process until mixed, about 10 seconds, scraping sides of bowl if necessary. With processor running, slowly add yeast mixture through the small feed tube. Process 1 to 11⁄4 minutes; dough will form a slightly sticky ball.

Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm place until double in size, about 45 to 60 minutes.

Punch dough down. Shape into a loaf and place in greased 81⁄2 x 41⁄2 x 21⁄2-inch (21.6 x 11.4 x 6.3 cm) loaf pan. Cover; let rise in warm place until double in size, 45 to 60 minutes. If desired, brush with melted butter and sprinkle with wheat germ.

Bake at 375°F (191°C) for 30 to 40 minutes, or until loaf is brown and sounds hollow when tapped. Cool on wire rack.

Yield: 1 loaf (12 servings).

Per Serving: About 200 cal, 6 g pro, 29 g carb, 8 g total fat, 2.5 g sat fat, 10 mg chol,

200 mg sod.

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