Bloody Mary Bread

• 1 (1/4 ounce) package dry yeast
• 1/4 cup warm water (105-115 degrees)
• 1 (6 ounce) can spicy vegetable juice cocktail
• 1 tablespoon sugar
• 2 tablespoons water
• 1 tablespoon unsalted margarine
• 1 egg, beaten
• 1/2 teaspoon salt
• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1 3/4 cups all-purpose flour
• 3 tablespoons all-purpose flour
• vegetable oil cooking spray

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes to "bloom.
2. Combine vegetable juice cocktail and next 3 ingredients in sml saucepan; cook over medium heat until margarine melts. Let cool to 105-115 degrees. Stir in egg and salt. Add to yeast mixture; stir well. Add whole wheat flour and what germ; beat at low speed of an electric mixer until well blended. Beat an additional 3 minutes at high speed. Stir in enough of the 1 3/4 c all-purpose flour to make a soft dough.
3. Sprinkle 3 TBL all-purpose flour evenly over work surface. Turn out dough onto floured surface and knead until smooth and elastic (about 8-10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
4. Punch dough down. Roll to a 15x8 1/2-inch rectangle. Roll up dough, jellyroll fashion, starting with narrow end; pinch seam side down, in an 8 1/2x4 1/2x3-inch loaf pan coated with cooking spray.
5. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees for 35-40 minutes or until loaf sounds hollow when tapped. Remove from pan and let cool completely on wire rack.

yeast, water, vegetable juice cocktail, sugar, water, unsalted margarine, egg, salt, whole wheat flour, germ, allpurpose, allpurpose, vegetable oil cooking spray

Taken from www.food.com/recipe/bloody-mary-bread-250594 (may not work)