Ingredients

296 g of Apple pulp

920 g warm water

28 g yeast

3 eggs

18 g salt

512 g all-purpose flour

367 g dry non-fat milk

58 g Wheat Germ

70 g Stone Burr cereal

600+ g whole wheat flour

109 g Canola oil

Corn meal

Directions

Add yeast to warm water. Set aside.

In large bowl of heavy duty mixer, mix Pear pulp, eggs and salt. Add water/yeast.

In large bowl blend all-purpose flour, powdered milk, apple pulp, wheat germ, apple pulp and cereal. Add to liquid mixture gradually, using dough hook. Add whole wheat flour a cup at a time until you have a slightly sticky dough. Add oil and knead in bowl with your hands until dough forms a ball. Place dough in a greased bowl; cover with a damp dish rag. Let dough rise until about double.

Punch down dough and cut off pieces for loaves (fill loaf pan about 2/3 full). Roll dough in corn meal before putting in well-greased loaf pans.

Bake at 350 F for one hour.

Makes 3-4 loaves.