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- 1/3 cup plus 1T brown sugar, divided
- 2 cups warm water (105°F to 115°F)
- 2 packages active dry yeast
- 5 to 6 cups flour blend (For 6 cups of blend, combine 2c all-purpose flour, 2c whole wheat flour, 1c wheat germ, 1c ground flaxseed)
- 3/4 cup powdered milk
- 2 tsp salt
- 1/3 cup oil
Dissolve 1T brown sugar in warm water in small bowl. Add yeast and let mixture stand.
Place dough in a greased bowl, turning to grease top. Cover. Let rise in a warm place, free from draft, about 1 hour, or until doubled. I usually turn my oven on to the lowest setting for about 1 minute, then turn it off and let the bread rise in the oven. Bread is doubled when you put two fingers in the dough about 1/2" and the indentation remains.
Punch dough down and divide in half. On a lightly floured surface, roll each half into a rectangle, approximately 9x14 inches. A rolling pin will smooth the dough and remove gas bubbles. Starting at short end, roll the dough tightly. Pinch to seal the seam. Pinch the ends and turn them under. Place the dough, seam side down, in a greased loaf pan. Cover loaf pans. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. This time, I just let them rise on the stovetop, not in the oven, so that I can preheat the oven after about 45 minutes of rising.