| Hovis Bread
2 c milk
1/3 c mild molasses
2 tbs butter or hard marg.
2 tsp salt
1/4 tsp ground ginger
1/2 tsp gravy browner
1 c natural bran (not cereal)
1/2 c wheat germ
2 1/2 c whole wheat flour
1/4 c cocoa
2 pkg instant yeast
2 c whole wheat flour, approx.
Scald milk in large. saucepan. Pour into large bowl. Add molasses, butter, salt, ginger and gravy browner. Stir. Cool to lukewarm. Add bran, wheat germ, first amount. of whole wheat flour, cocoa and yeast. Mix. Work in enough remaining flour until dough pulls away from sides of bowl. Place in greased bowl, turning once to
grease top. Cover with greased waxed paper & tea towel. Let stand in oven with light on & door closed for about 1 1/2 hrs until doubled in bulk. Punch dough down. Divide in half. Shape into small loaves. Place in 2 4x8x3 inch loaf pans. Cover with greased waxed paper & tea towel. Let stand in oven with light on & door
closed for about 40 mins. until doubled in size. Bake in 375F oven for 30 to 35 mins. Turn out onto racks to cool. Makes 2 loaves.
Recipe featured in Bread Daily on 10/20/01.