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Whole Wheat Freezer

  Yield/Servings: 2 loaves  
8 cups all-purpose flour
3 cups whole wheat flour
1 cup wheat germ
3 tbsps. salt
4 pkgs. fast-rising yeast
3 cups milk
1 cup water
1/3 cup butter
1/2 cup firmly packed light brown sugar
Set aside 1 cup all-purpose flour. In large bowl, mix remaining flour, wheat germ, brown sugar, salt and yeast. Heat milk, water and butter to 125 degree and stir into dry ingredients. Mix in only enough reserved 1 cup flour to make soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Divide dough in half. Divide one half into 2 pieces, one about 1/3 weight of dough and the other about 2/3 weight of dough. Divide the remaining portion of dough in the same manner. Transfer to plastic bags, freeze up to 4 weeks.

Remove from freezer; place on ungreased baking sheets. Cover, let stand at room temperature until fully thawed, about 1 1/2 hours. Divide larger balls into 3 pieces; roll each into a 12-inch rope; braid 3 ropes; seal ends and fold under. Divide each smaller piece into 2 equal parts. Roll each piece into a 10-inch-long rope. Braid the ropes together; place on top of large braids. Seal braids together at ends. Place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in size, about 1 1/4 hours. Bake at 375 degree for 35 to 40 minutes or until done. Remove from baking sheets and cool on wire racks. Makes 2 loaves.

To bake without freezing, shape as directed above. Cover; let rise in warm place, until doubled in size and bake as directed.
Submitted by: C. Larsen USA

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