Whole Wheat Italian Bread

• 1 pkg. active dry yeast
• 1 1/2 c. warm water
• 1 Tbsp. sugar
• 1 Tbsp. salad oil
• 1 tsp. salt
• 1 c. whole wheat flour
• 2 1/2 to 3 c. all-purpose flour
• 1/2 c. wheat germ
• 1 tsp. cornstarch, dissolved in 1/3 c. water

1. In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes to soften.
2. Stir in sugar, oil and salt.
3. Add whole wheat flour and 1 1/2 cups all-purpose.
4. Mix to blend.
5. With a heavy-duty mixer or wooden spoon, beat until dough is elastic. Stir in wheat germ and 1 cup all-purpose flour.
6. Turn out onto floured area with remaining flour.
7. Knead until smooth.
8. Place in greased bowl.
9. Cover and let rise.
10. Punch dough down; turn out onto floured surface and divide in half.
11. Shape into loaf shape.
12. Place on greased baking sheets; cover lightly and let rise.
13. Bring cornstarch mixture to a boil.
14. Brush loaves while mix is warm. Bake at 375u0b0 for 25 to 30 minutes or until browned.
15. Cool on wire rack.

active dry yeast, water, sugar, salad oil, salt, whole wheat flour, allpurpose, germ, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819397 (may not work)