preparation
Set aside 1 cup of all-purpose flour. In a large bowl, mix remaining 4 cups of all-purpose flour, whole wheat flour, wheat germ, pecans, salt and yeast. In a saucepan over low heat, heat water, yogurt, honey and margarine until very warm (125° to 130°); stir into dry mixture. Mix in eggs and only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; shape each half into smooth ball. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm place (80° to 85°) until doubled in size, about 1 hour and 15 minutes. Bake at 375° for 35 to 40 minutes or until golden brown. Remove from pans and cool on wire racks. Makes 2 loaves. |