Serves: 5
Total Calories: 255

3/4 cup water
3 tablespoons margarine safflower
1 tablespoon honey
2 eggs
1 package yeast active dry
1 teaspoon salt
1 cup unbleached flour
1 cup whole wheat flour
1 tablespoon wheat germ
1 cup triticale flour

To prepare in a food processor: In a small saucepan over low heat, heat water and margarine until very warm (120 to 130° F). Stir in honey keep warm. Separate 1 egg reserve white. Process yeast, salt, unbleached flour, 1/2 cup whole wheat flour, and wheat germ for 5 seconds or until just blended. With processor running, add margarine mixture in a steady stream, processing briefly just to mix well. Add egg yolk and remaining whole egg process for 10 seconds or until well-blended. Add remaining whole wheat flour and triticale flour, 1/2 cup at a time process after each addition until dough is still soft but not sticky, about 60 to 90 seconds. Remove from processor bowl and shape into a ball. Place in a large, greased bowl, turning over to coat surface. Cover and let rise in a warm place until double in bulk, about 45 minutes to 1 hour. Punch dough down. Shape into a loaf and place in an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes. Beat reserved egg white lightly brush over loaf. Bake in a preheated 375° F oven for 35 to 40 minutes or until loaf is golden and sounds hollow when tapped with knuckle. Remove from pan cool on rack.

To prepare by hand: In a small saucepan over low heat, melt margarine in 1/2 cup water. Stir in honey and salt cool to lukewarm. Separate 1 egg reserve white. Heat remaining 1/4 cup water to 110 to 115° F. Add yeast and let proof 5 minutes, until foamy. Stir unbleached and whole wheat flours together in mixing bowl add wheat germ, margarine mixture, yeast, egg yolk, and whole egg. Beat with a wooden spoon for 2 minutes. Add triticale flour and mix well. (Dough may still be a bit sticky.) Turn onto a well-floured pastry cloth or surface and knead just until dough is light and elastic. Place in a greased bowl and continue as directed above.

Note: Try this variation of our Triple Good Bread. Instead of the flours and wheat germ suggested, use 1 1/2 cups whole wheat flour, 1 cup unbleached flour, 1/4 cup toasted wheat germ, and 1/4 cup wheat berries, soaked overnight and drained.

Note: Triticale flour is obtainable at health food stores.

Nutritional Facts:

Serves: 5
Total Calories: 255
Calories from Fat: 36

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