Light Whole-Wheat Malt Bread

Light Whole-Wheat Malt Bread
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Makes one 1-1/2 lb loaf (0.75 kg). Gram weights are given for those that prefer to weigh ingredients. Instructions are included for bread machine or manual loaf.
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1/2 cup Lukewarm Water (120 g)
1/3 cup Buttermilk or Plain Yogurt (80 g)
1 Egg, beaten (50 g )
1-1/4 tsp Table Salt (7.5 g)
2 Tbsp Malt Powder (Nestles-Carnation Original Malt powder or Ovaltine Classic Malt powder - do not use chocolate flavor) (26 g)
2 Tbsp Powdered milk or Coffee Creamer powder (26 g)
3 Tbsp Brown Sugar or Honey (32 g)
1 2/3 cups Bread flour (212 g)
1 2/3 cups Whole-wheat flour (212 g)
1/4 cup Wheat germ (30 g)
2-1/4 tsp Instant yeast (7 g), (or 1 packet active dry yeast for manual loaf)
3 Tbsp Butter, softened (30 g)
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Bread Machine Loaf Instructions
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Add ingredients to bread machine in order given or according to your bread machine mfg instructions.
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Select Whole Wheat or White cycle, 1.5 pounds (0.75 kg), Medium Crust. Press START.
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Monitor the first couple of minutes of kneading and add water of flour as required to create a firm, slightly sticky ball of dough.
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Manual Bread Loaf Instructions

Add the lukewarm water into a large mixing bowl. Stir in the brown sugar. Sprinkle with yeast. Let stand 10 minutes, then stir well. Stir in Buttermilk, Beaten Egg, Malt Powder, Powdered milk, mix well.
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Combine the whole wheat flour, bread flour, wheat germ, and salt. Sift together and add to the yeast mixture, mixing in well. Add the softened butter and mix well.
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Work in sufficient additional bread flour to make a soft dough, if needed.
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The dough will be slightly sticky. Turn it out onto a floured board or canvas and knead until smooth and elastic, about 10 minutes, working in a little more bread flour if necessary.

Place dough in greased bowl. Grease top. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 1 to 1-1/4 hours.
Punch down dough. Turn out onto lightly floured board or canvas and knead until smooth.

Shape into a smooth loaf and place in greased loaf pan (4-1/2 by 8-1/2 inches, top inside measurement - 12 x 22 cm).

Grease top. Cover. Let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.

Bake at 325°F (165°C) about 1-1/4 hours or until interior temperature of loaf reads 195°F (90°C) .

Makes one 1-1/2 pound loaf (0.75 kg).