Cornell Whole Wheat Bread

• 4 1/2 c. whole wheat flour
• 1/2 c. nonfat dry milk
• 3 Tbsp. raw wheat germ
• 2 Tbsp. nutritional yeast
• 1 Tbsp. salt
• 2 Tbsp. sesame seed
• 3 Tbsp. pumpkin or sunflower seeds
• 1/4 c. raisins
• 2 pkg. dry yeast
• 1/4 c. brown sugar
• 1/4 c. dark molasses
• 2 c. warm water
• 1 egg

1. Mix the first 5 ingredients; set aside.
2. Add the sesame seed, pumpkin or sunflower seeds, raisins and dry yeast; mix lightly with first ingredients.
3. In a large bowl, combine the brown sugar, molasses, 2 cups warm water and the egg.
4. Mix or combine lightly. Add dry ingredients to liquid mixture gradually.
5. Beat with mixer as you add dry ingredients to liquid mixture for as long as the mixer will do the job.
6. When batter becomes too stiff, continue adding dry ingredients by hand, working batter for at least 5 minutes, kneading until firm and elastic.
7. Turn onto floured board.

whole wheat flour, nonfat dry milk, raw wheat germ, nutritional yeast, salt, sesame seed, pumpkin, raisins, yeast, brown sugar, dark molasses, water, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595802 (may not work)