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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (56g) Recipe makes 12 servings |
||
| Calories 135 | ||
| Calories from Fat 16 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.8g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 195mg | 8% | |
| Potassium 87mg | 2% | |
| Total Carbohydrate 26.0g | 8% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.2g | ||
| Protein 4.1g | 8% | |
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Wheat Germ Bread
By: Calee
Feb 8, 2007
My favorite wheat germ bread was no longer available I had to try to copy it, this is what I came up with. Its great toasted.
SERVES 12
Ingredients
- 1 1/2 teaspoons yeast (active dry yeast)
- 1 cup water, warm
- 1 1/2 tablespoons honey
- 2 1/4 cups flour
- 1/3 cup wheat germ, toasted
- 1/2 cup whole wheat flour
- 1 tablespoon cornmeal
- 1 teaspoon salt
- 1 tablespoon olive oil
Directions
1
In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.2
In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.3
Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.4
Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.5
Take out of mixer and knead on slightly floured board (4-5 minutes).6
Put dough in a large greased bowl and cover with a clean towel.7
Let rise in a warm place for 60 minutes until double in bulk.8
Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.9
Let rise for another 30-45 minutes.10
Bake at 375°F for 25 minutes.11
Take out of oven brush with butter, let cool on wire rack.
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- Course > Breads > Yeast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: PeeGee
On Mar 17, 2007
calee, we have recently gone back to brown bread. I found your loaf easy to make through good instruction. The result is tops. It is in our recipe book for now and for the future. Thanks, PeeGee
From: Annacia
On Mar 13, 2007
Excellent bread. I used the recipe as written, no additions or subtractions. The recipe works very well and gives a very good rise that bakes up with an excellent texture, no big holes and not to compact. It's a very nice light bread. The single thing I would omit in the future is the cornmeal. The 1 tbsp of cornmeal I found to be like grains of sand in the bread, this is personal taste only. I love the wheat germ and whole wheat. Do watch it toward the end of baking time as the crust will darken quickly. That in no way harms the bread but it's not quite so pretty with a very dark crust. EDIT I have made this again since I did this review and it was wonderful. I have raised the rating to 5 stars. The cornmeal "sand" was, I believe, due to my seriously out dated meal.
From: Roxygirl in Colorado
On Jan 3, 2008
This reminded me of a light wheat bread that I used to get at a bakery. The toasted wheat germ really smelled great in the pan and adds a wonderful flavor. I let it rise for about 2 hrs in my bread machine (dough cycle) and baked in the oven. It went great with Cherry Tomato Pasta. Thanks Calee, for another great (with grains!) recipe. Roxygirl
From: free-free
On Apr 29, 2007
Calee, Thank you so much for this wonderful recipe and your great instruction. I loved my loaf the minute it came out of the oven. It was almost to pretty to eat!! You were right about it being lovely toasted. I had a slight mishap with my junky food processor - it began to leak after I added the oil & yeast mixture- so I had to make another bit of honey/yeast up to blend in again. This I just eye balled until the dough looked right. I had thought I had ruined the whole thing, yet it worked out perfectly in the end. I will share this recipe of yours with anyone who claims to be intimidated by making their own bread.- THANK YOU!! ***** I would give this even more stars if I could...
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