Serves: 2
Total Calories: 1,416

1 teaspoon lemon juice fresh
1/2 cup water
1/2 teaspoon diastatic malt
1 2/3 cups water lukewarm
3 1/3 tablespoons yeast active dry
5 cups whole wheat flour
1/4 cup soy flour
3 tablespoons wheat germ
1 1/2 teaspoons salt
4 teaspoons safflower oil

Mix lemon juice with 1/4 cup water set aside. Combine diastatic malt with 1 2/3 cups lukewarm water sprinkle yeast over surface and set aside to proof. Combine flours, wheat germ, and salt. Combine lemon-water with oil add to yeast mixture. Stir into dry flour mixture, adding remaining 1/4 cup water if needed. Mix with dough hook on electric mixer for 4 to 5 minutes, or knead by hand for 5 minutes. (Dough should be smooth and elastic, not sticky.) Place in a greased bowl turn to grease all sides. Cover and set in a warm place to rise for 40 minutes. Punch dough down and let rise an additional 25 minutes punch down, cover, and let rest 10 minutes. Shape dough into 2 loaves and place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans. Cover and set in a warm place to rise for 1 hour or until doubled in bulk. Bake in a preheated 400° F oven for 30 to 40 minutes or until tests done. Remove loaves from pans and cool on rack.

Note: Diastatic malt is also available at health food stores.

Nutritional Facts:

Serves: 2
Total Calories: 1,416
Calories from Fat: 86

More Recipes from the Recipes For Healthy Living Cookbook:
Applesauce-Oatmeal Bread
Cheddar-Apple Pancakes
Crispy Oat Thins
Diastatic Malt
Double Grain Bread
High Protein Sugarless Bread
Triple Good Bread
Triticale Biscuits
Triticale Muffins
Wheat Germ Muffins