Traditional Whole Wheat Bread

• 3 cups whole wheat flour
• 1/2 cup toasted wheat germ
• 1/4 cup mashed potato flakes
• 1/4 cup nonfat dry milk powder
• 2 tablespoons sugar
• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 2 cups water
• 3 tablespoons vegetable oil
• 3 eggs
• 3 to 3-1/2 cups all-purpose flour

1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat water and oil to 120u0b0-130u0b0. Add to dry ingredients; beat until blended. Beat in eggs until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375u0b0 for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

whole wheat flour, toasted wheat germ, nonfat dry milk powder, sugar, active dry yeast, salt, water, vegetable oil, eggs, flour

Taken from www.tasteofhome.com/recipes/traditional-whole-wheat-bread/ (may not work)