Brown Wheat Germ Bread
|Cake compressed yeast/1.5 teaspoons active dry yeast and 1 teaspoon brown sugar||1⁄2|
|Warm water||2 Cup (32 tbs)|
|Whole-wheat flour||5 Cup (80 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Wheat germ||1⁄3 Cup (5.33 tbs)|
Prepare the yeast liquid: mix the compressed yeast with the warm water until dissolved or dissolve the sugar in the warm water, sprinkle in the dry yeast and leave in a warm place until dissolved and frothy, about 10 minutes.
Mix the wholewheat flour, all-purpose flour and wheat germ together in a large bowl.
Add the salt and rub in the shortening until the mixture resembles breadcrumbs.
Add the yeast liquid to the dry ingredients and mix well to form a soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
Place the dough inside an oiled plastic bag and leave to rise until doubled in size.
Remove from the plastic bag, punch down and knead until dough is firm, about 2 minutes.
Shape into loaves.
Cover and let rise.
Bake the loaves in the center of a hot oven (450°F) for 25-30 minutes for a large loaf and 10 minutes for small loaves.
Reduce heat to moderately hot (400°F) and bake for a further 15 minutes for a large and 20 minutes for small loaves.