HONEY WHEAT BREAD

2/3 cup milk
1/3 cup water
3 tablespoons butter or margarine, cut into pieces
3 tablespoons honey
1 package active dry yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3/4 cup walnut halves or pieces
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon melted butter or margarine, if desired
1 teaspoon wheat germ, if desired

Combine milk, water, 3 tablespoons butter, and honey in small saucepan. Heat over low heat until warm, 105 to 115 degrees F. Stir in yeast to dissolve. Set aside.

Position dough blade in work bowl. Add all-purpose flour, whole wheat flour, nuts, 1/4 cup wheat germ, and salt. Process about 10 seconds; scrape sides of bowl. Process until mixed, about 10 seconds, scraping sides of bowl if necessary.

With processor running, slowly add yeast mixture through the small feed tube. Process 1 to 1 1/4 minutes; 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. Shape into a loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place until double in size, 45 to 60 minutes. If desired, brush with melted butter and sprinkle with wheat germ.

Bake in preheated 375 degree F oven for 30 to 40 minutes, or until loaf is brown and sounds hollow when tapped. Cool on wire rack.

Yield: 1 loaf (12 servings)
Source: KitchenAid (Model KFP750) 12 cup food processor manual