Rich Wheat Germ Bread
|Cake compressed yeast/1 1/2 teaspoons active dry yeast and 1 teaspoon sugar||1⁄2|
|Warm water||1⁄4 Cup (4 tbs)|
|Skimmed milk||1 2⁄3 Cup (26.67 tbs)|
|Cooking oil||3 Tablespoon|
|Wheat germ||1 1⁄3 Cup (21.33 tbs)|
|All purpose flour||5 Cup (80 tbs)|
Prepare the yeast liquid: mix the compressed yeast with the warm water until dissolved or dissolve the 1 teaspoon 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 warm skimmed milk, oil, 1 tablespoon sugar and salt together in a large bowl.
Add the yeast liquid, the wheat germ and all-purpose flour and mix to form a soft dough, adding extra all-purpose flour if it is too sticky to handle or more liquid if too dry.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes by hand or 2-3 minutes in a food mixer with a dough hook.
Cover the dough and leave to rest for 10 minutes.
Remove the cover and knead the dough for a further 2 minutes.
Divide the dough into 3 equal pieces and shape into balls.
Cover again and leave to rest for a further 10 minutes.
Shape to fit three well greased small 4 1/2 x2 1/2 x1 1/2-inch loaf pans.
Lightly brush the tops of the loaves with cooking oil.
Cover and let rise for about 1 1/2 hours in a warm place, longer in a cool one.
Bake in the center of a moderate oven (350°F) for 30-35 minutes.
Turn out onto a cake rack and leave to cool.