Honey-Wheat Bread

My Notes
This particular recipe can be tweaked based on your likes and dislikes. For instance, if you are not a fan of whole flaxseed, feel free to substitute for flax meal or remove altogether from the recipe. Do not leave out the salt or sugar, as these things are important in order for the dough to rise properly. Sometimes this particular recipe takes longer to bake if you are using a glass bread pan, so just keep an eye out and test the center with a toothpick before slicing.

Makes: 2 loaves

Prescription
3 tsp yeast
1/2 cup warm water (110F)
1 tsp white sugar
1/2 cup melted butter
1 12oz can evaporated milk
1/4 cup water
1/2 cup honey
2 tsp salt
2 1/2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup flaxseed
1/4 cup rolled oats
3 cups all-purpose or bread flour

1. Dissolve yeast and sugar into 1/2 cup warm water.
2. Combine butter, milk, 1/4 cup water, honey, salt, and whole wheat flour in large bowl. Mix in yeast mixture and let rest for 15min. Add wheat germ, flaxseed, rolled oats, and white flour and combine until dough makes a ball.
3. Knead dough by hand for 10min. Place dough into oiled bowl and turn to allow oil to coat the other side. Cover with plastic wrap and let rise for 45min or until doubled.
4. Punch down and divide in half. Roll out each half and pound out the bubbles. Shape into loaves and place into oil bread pans. Oil tops and cover with wrap. Let rise until doubled, about 30min.
5. Meanwhile, preheat oven to 375F. Bake 35-40min or until browned. Allow to cool, then slice.