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Wheat Germ Bread

Quick.easy.cooking's picture
Ingredients
  Whole wheat flour 1 Liter
  All purpose flour 500 Milliliter
  Milk 250 Milliliter
  Wheat germ 250 Milliliter
  Condensed onion soup 1 Can (10 oz) (284 Milliliter)
  Shortening 75 Milliliter
  Light molasses 75 Milliliter
  Active dry yeast 1⁄2 Ounce (2 Packages, 1/4 Ounce Each)
  Sugar 45 Milliliter (3 Tablespoon)
  Salt 5 Milliliter (1 Teaspoon)
Directions

Combine whole wheat and all-purpose flour; set aside.
Stir milk into wheat germ; let stand until milk is absorbed.
In saucepan, combine soup, shortening and molasses.
Heat, stir until shortening is dissolved.
Cool to lukewarm, approximately 50°C (110°F).
In large mixer bowl, combine 750 mL (3 cups) flour mixture, yeast, sugar, salt and wheat germ mixture.
Beat at low speed; gradually add soup mixture.
Stir in remaining flour to make a stiff dough.
On lightly floured board, knead until smooth (about 5 minutes).
Place in greased bowl, turn once.
Cover; let rise in warm place until doubled (about 1 hour 30 minutes).
Punch down dough; divide in half.
For each loaf, on lightly floured board, roll half of dough into rectangle 38 x 16 cm (15 x 8 inches).
Start at narrow end, roll up jelly-roll fashion; turn under ends and seal.
Place in greased glass loaf pans 20 x 10 x 7 cm (8 x 4 x 3 inches).
Cover; let rise until doubled (about 1 hour 30 minutes).
Bake at 180°C (350°F) for 50 minutes or until done.
Remove from pans; cool.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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