Instructions: In mixer bowl, add water, whole wheat flour, wheat germ, soy flour, molasses, salt, yogurt, instant yeast, bread flour and 3 cups bread flour.

Mix on speed 2 until ingredients are incorporated. Continue kneading and add bread flour in small quantities until dough clears bowl. Allow mixer to knead for a minute or 2. Remove dough from bowl , form a ball, and place in a greased bowl, turning both to grease all sides.

Allow to rise till doubled
Deflate gently and remove dough from bowl Divide dough into 4 pieces Form each unit of dough into a ball and allow to rest for 5 minutes before proceding to form loaves.

With each unit, flatten ball, then jelly-roll. Seal seam and press ends to form an oval.

Place dough on a greased cookie sheet or on parchment paper with corn meal. Place seam side down. Place 3 inches apart. Allow to rise till doubled.

Hothing is needed for a glaze, but egg wash will give it a desirable appearance.

Bake in a preheated oven (375 F) for 30 minutes. Remove from oven and place on a wire rack to cool completly before wrapping in plastic wrap and freezing. This freezes quite well and retains a very good wheatty flavor after a room temperature defrost Description: "yeast bread"

Yield: 4 freeform loaves

NOTES : Yogurt serves several funcions in this bread. It tenderizes the dough while reducing the fat needed, holds moisture and extends the shelflife of bread.

If using a Kitchen Aid mixer this recipe will require a Heavy Duty

(325 w) model or stronger.

Weight and form of each loaf can be completely individual. I personally chose Free-form, but loaf pans could work properly. By weight for an 8 1/2 x 4 1/2 would be recommended at 18 oz.

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