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Title: No-Knead Whole Wheat Bread
Categories: Breads
Yield: 1 Loaf

2/3 c Water; lukewarm
4 ts Dry yeast
2 ts Honey
5 c Whole wheat flour
3 tb Molasses
2/3 c Water; lukewarm
1/3 c Wheat germ
1 1/3 c Water; lukewarm
1/2 tb Butter
1 tb Sesame seeds

Sprinkle yeast over 2/3 cups lukewarm water. Add 2 ts Honey. Leave to
"work" a few minutes.

Warm whole wheat flour by placing it in a 250?F oven for about
20 minutes.

Combine molasses with 2/3 cup lukewarm water.

Combine yeast mixture with molasses mixture. Stir this into the warmed
flour, then add the wheat germ and 1-1/2 cups lukewarm water.

Mix well, but don't knead. The dough will be sticky.

Butter 9-1/4 x 5-1/4" loaf pan, taking care to crease the corners of
the pan well. Turn the dough into the pan. Smooth dough in pan with
spatula which ahs been rinsed under cold water to prevent sticking.
Sprinkle sesame seeds over top of loaf. Leave to rise to top of pan
in warm, draft-free place.

Bake at 400?F for 30 to 40 minutes or until crust is brown and sides
of loaf are firm and crusty. Set pan on rack to cool for about 10
minutes, then remove loaf from pan and cool completely on rack before
slicing.

Recipe by Robert Rodale

Recipe FROM: Prevention Magazine, 1981

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