Nature Bread

This is a recipe that Grandma Briscoe uses a lot. It is really good and moist as well as being nutritions. She uses a variety of seeds in hers (sunflower, flax, poppy, etc. She also leaves out the raisins.)

2 packages active dry yeast

2 1/4 cups lukewarm (105-115 degree) water

3/4 cup wheat germ

3/4 cup shredded carrots

2/3 cup instant nonfat dry milk

1/3 cup molasses

1/3 cup oil

3 tablespoons sugar

1 tablespoon salt

2 1/2 cups whole wheat flour

3 1/3 to 4 cups all-purpose flour

melted butter

Dissolve yeast in water in large bowl. Stir in raisins, wheat germ, carrots, dry milk, molasses, oil, sugar, salt, whole wheat flour and 1 cup flour. beat vigorously with wooden spoon 1 minute. Stir in about 1 1/2 cups flour to make a stiff dough. Turn out on floured surface. Knead until smooth and elastic, working in additional flour, about 10 minutes. Place in well-buttered bowl, brush top with butter. Cover; let rise in warm place until double in bulk, about 2 hours. Punch down; divide in half. Roll each portion into 8x12 inch rectangle. Roll up, starting at short end. Tuck ends under and seal. Place in two buttered loaf dishes. Cover; let rise until double in bulk, about 1 1/2 hours. Bake at 350 for 30 to 40 degree oven or until loaves sound hollow when tapped. Remove from pans, cool on wire racks. Brush tops with butter while still hot, if desired.