Wheat Swirl Bread

• 4-1/2 to 5 cups all-purpose flour
• 2 packages active dry yeast
• 2 cups milk
• 1/2 cup honey
• 1/4 cup margarine or butter
• 1 teaspoon salt
• 1 egg
• 1 cup whole-wheat flour
• 1/2 cup rye flour
• 1/2 cup toasted wheat germ
• 1/4 cup margarine or butter softened
• 2/3 cup packed brown sugar

1. In a mixing bowl combine 2 cups of the all-purpose flour and the yeast. In a saucepan heat milk, honey, 1/4 cup margarine, and salt until warm (120 degree F to 130 degree F). Add to flour mixture; add egg. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Stir in whole wheat and rye flours, wheat germ, and as much remaining all-purpose flour as you can. 2. Turn out onto a floured surface. Knead in enough all-purpose flour to make a moderately stiff dough (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until nearly double (1-1/4 hours). 3. Punch dough down. Turn out onto a floured surface; divide in half. Cover; let rest 10 minutes. Roll each half to a 15-inch square. Spread with softened margarine; sprinkle with brown sugar. Roll up into a spiral; cut into thirds. Seal ends; place into six greased 5-1/2x3x2-inch loaf pans. Cover; let rise in a warm place until double (about 45 minutes). 4. Bake in a 350 degree F oven about 30 minutes or until loaves sound hollow when tapped. Remove from pans. Makes 6 small loaves (48 servings). Make-Ahead Tips: Cool bread completely. Wrap in foil and place in freezer containers or plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw at room temperature about 2 hours before serving.

Total Fat (g) 2

Saturated Fat (g) 0

Cholesterol (mg) 5

Sodium (mg) 19

Carbohydrate (g) 19

Fiber (g) 1

Protein (g) 3

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