Ingrients & Directions

Nonstick vegetable oil spray
2 c Low-fat (1%) milk
1/4 c Plain nonfat yogurt
1 lg Egg
1 tb Honey
2 1/2 c Whole wheat flour
2 c Unbleached all purpose flour
1/2 c Plus 1 T wheat germ
2 ts Baking soda
1 ts Salt
1/4 c (1/2 stick) chilled unsalted
-butter, cut into small

Preheat oven to 350’F. Spray 9-inch diameter cake pan with 2-inch-high
sides with nonstick vegetable oil spray. Whisk milk, yogurt, egg and
honey in medium bowl to blend. Combine both flours, wheat germ,
baking soda and salt in large bowl. Add butter to dry ingredients and
rub in with fingertips until mixture resembles coarse meal. Add milk
mixture and stir just until blended.

Transfer batter to prepared pan, mounding slightly in center. Bake
until bread is golden and tester inserted into center comes out
clean, about 50 minutes. Cool in pan 30 minutes. Turn out onto rack
and cool. (Can be made 8 hours ahead. Let stand at room temperature.)

1 large roun