wheat germ bread

by Diana

Yield: 2 loaves

1 tsp sugar
1/2 tsp dry ginger
1 envelope active dry yeast (2 1/4 tsp)
2 tbsp molasses
1 c wheat germ
2 tsp salt
5-7 c whole wheat flour
egg white or milk
2 tsp sesame seeds

In a large bowl, stir sugar, ginger and 3 1/2 c of hot water. Sprinkle the yeast over it and let stand for 5-8 minutes. Add molasses, wheat germ and salt. Add 4 c of flour and stir until well mixed. Slowly continue mixing, adding more flour until the dough becomes stiff and pulls away from the side of the bowl. Turn the dough onto a floured surface and knead 5-7 minutes or until it is smooth and elastic. Divide the dough in half, shape and place in 2 buttered 9x5x3 pans. Cover with a cloth and allow to rise in a warm place until double in bulk. Brush tops with egg white or milk, then sprinkle a tsp of sesame seeds over each loaf. Bake in a 350 deg F oven for 45-50 minutes. Unmould immediately and let cool on a rack.