4 c Milk 2 tb Salt
1/2 c Molasses 1/2 c Warm water
1/2 c Honey 3 pk Yeast
1 c Wheat germ 1 ts Sugar
1/2 c Salad oil 12 c Whole wheat flour
Scald the milk. When it has cooled add next 5 ingredients. Mix well
and let stand 5 minutes. In a separate bowl combine water, yeast,
and sugar. Add to the milk mixture and mix well. Stir in flour until
dough is stiff enough to be kneaded on a floured surface. Put in
large bowl, cover with damp tea towel and let rise until double in
bulk about 2 hrs. Turn onto floured surface again and knead. Divide
dough into four 9×5 inch loaf pans and let rise again until double in
bulk. Bake at 350 for 35 to 45 minutes or until loaves sound hollow
when tapped. Let cool 10 minutes and turn onto wire rack to
completely cool From Taste Of Georgia Cookbook recipe submitted to
the cookbook by Mrs Lynn Kopp of Corbin Kentucky * CROSSPOSTED
Yields
4 loaves