Go Long Molasses Whole Wheat Bread
2 3/4 cups whole wheat flour
1 1/2 cups all-purpose flour plus about 1 cup additional for kneading
3/4 cup wheat germ
2 packages active dry yeast
3 tablespoons granulated sugar
1 1/2 teaspoons salt
1 2/3 cups water
1/3 cup butter or margarine
1/3 cup dark molasses
Spray pan with vegetable pan spray. Combine whole wheat flour, 1 1/2 cups all-purpose flour and wheat germ. In mixer bowl, combine 2 cups of flour mixture, yeast, sugar and salt; mix well.
In medium saucepan, combine water, butter and molasses; heat until very warm (120°F-130°F) and butter is almost melted. With mixer on low speed, gradually beat the warm liquid into the flour mixture just until blended. Add molasses and egg; beat 2 additional minutes. Stir in remaining flour mixture. Turn dough onto floured surface; knead in additional all-purpose flour until smooth and elastic, about 6 minutes. Shape dough into a 12 inch log; place in prepared pan. Cover and let rise in warm place until doubled, about 1 hour.
Preheat oven to 350° F. Bake bread 30 to 35 minutes or until golden brown and loaf sounds hollow when tapped. Remove from pan and cool completely on wire rack.
To Serve: Cut out pieces of cooled bread to form "bowls" for dips. Reserve cut out bread for dipping. Just before serving, spoon dips or spreads into "bowls". Serve with bread, chips or cut-up vegetables.