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      Title: No-Knead Whole Wheat Bread
 Categories: Breads
      Yield: 1 Loaf
 
    2/3 c  Water; lukewarm
      4 ts Dry yeast
      2 ts Honey
      5 c  Whole wheat flour
      3 tb Molasses
    2/3 c  Water; lukewarm
    1/3 c  Wheat germ
  1 1/3 c  Water; lukewarm
    1/2 tb Butter
      1 tb Sesame seeds
 
  Sprinkle yeast over 2/3 cups lukewarm water. Add 2 ts Honey. Leave to
  "work" a few minutes.
  
  Warm whole wheat flour by placing it in a 250°F oven for about
       20    minutes.
  
  Combine molasses with 2/3 cup lukewarm water.
  
  Combine yeast mixture with molasses mixture. Stir this into the warmed
  flour, then add the wheat germ and 1-1/2 cups lukewarm water.
  
  Mix well, but don't knead. The dough will be sticky.
  
  Butter 9-1/4 x 5-1/4" loaf pan, taking care to crease the corners of
  the pan well. Turn the dough into the pan. Smooth dough in pan with
  spatula which ahs been rinsed under cold water to prevent sticking.
  Sprinkle sesame seeds over top of loaf. Leave to rise to top of pan
  in warm, draft-free place.
  
  Bake at 400°F for 30 to 40 minutes or until crust is brown and sides
  of loaf are firm and crusty. Set pan on rack to cool for about 10
  minutes, then remove loaf from pan and cool completely on rack before
  slicing.
  
  Recipe by Robert Rodale
  
  Recipe FROM: Prevention Magazine, 1981
 
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