Wheat Boules - KitchenAid Pro Line KPFP850 User Manual

Combine milk, water, 1 ⁄ cup butter, and honey in small saucepan. Heat over low heat until
4
warm, 105° F to 115° F. Stir in yeast to dissolve. Set aside.
Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, walnuts,
1 ⁄ cup wheat germ, and salt. Process until mixed, 10 to 12 seconds. With processor
4
running, slowly add yeast mixture through small feed tube. Process 1 to 1
dough will form a slightly sticky ball.
Remove dough to greased bowl, turning dough to grease all sides. Cover; let rise in warm
place until double in size, about 45 to 60 minutes.
Punch dough down. On greased baking sheet, form two 6 to 6
3 shallow slashes across tops. Cover; let rise in warm place until double in size, about 30 to
45 minutes. If desired, brush with melted butter and sprinkle with wheat germ.
Bake at 375° F for 30 to 40 minutes, or until loaves are brown and sound hollow when
tapped. Cool on wire rack.
Yield: 24 servings (12 slices per boule).
Per Serving: About 150 cal, 4 g pro, 24 g carb, 4 g total fat, 1.5 g sat fat, 5 mg chol,
105 mg sod.
* Dough may be shaped into loaves and placed in two greased 8

WHEAT BOULES

1 ⁄
4
1 ⁄ -inch balls*. Make
2
1 ⁄ x 4 1 ⁄ x 2 1 ⁄ -inch loaf pans.
2 2 2
minutes;
1 cup milk
2 ⁄ cup water
3
1 ⁄ cup butter or margarine
4
1 ⁄ cup honey
3
2 packages active dry yeast
3 cups all-purpose flour
2 cups whole wheat flour
1 ⁄ cup coarsely chopped walnuts
2
1 ⁄ cup wheat germ
4
1 teaspoon salt
Melted butter, if desired
Wheat germ, if desired
75