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Refrigerator Wheat Germ Bread

  Dry yeast 2 Teaspoon
  Warm water 3⁄4 Cup (12 tbs)
  Water 2 Cup (32 tbs)
  Honey 2⁄3 Cup (10.67 tbs)
  Salt 1 Teaspoon
  Safflower oil 1⁄2 Cup (8 tbs)
  Whole wheat flour 4 Cup (64 tbs), divided
  Gluten 1⁄2 Cup (8 tbs)
  Wheat germ 2 Cup (32 tbs)
  Lemon peel 2 Teaspoon, grated
  Unbleached flour 4 Cup (64 tbs)

Dissolve the yeast in warm water until bubbly.
Add potato water, honey, salt, oil, 2 cups of the whole wheat flour, and the gluten.
Beat until smooth at low speed in an electric mixer or with a rotary beater.
Add remaining whole wheat flour.
Beat 2-3 minutes at medium speed or 150 strokes by hand.
The dough should be thick and elastic.
Stir in wheat germ and lemon peel.
Add enough unbleached flour to make a soft dough that will leave the sides of the bowl.
Turn out onto a floured board.
Knead, working in more flour if needed to make a smooth and elastic dough, about 10 minutes.
Cover with plastic wrap, then a tea towel.
Let rest 20 minutes on the board.
Punch down, divide into three equal portions, shape into loaves, and place in lightly greased 8 x 4-inch bread pans.
Brush surface of loaves with safflower oil.
Cover loaves loosely with oiled waxed paper, then plastic wrap (do not make them airtight).
Refrigerate 2-24 hours.
Remove from refrigerator.
Let stand 10 minutes.
Puncture any surface bubbles.
Bake at 400° 35-40 minutes on low rack of oven until lightly brown and loaves sound hollow when tapped on the bottom.
Turn out onto wire racks to cool.

Recipe Summary

Side Dish
Wheat Germ

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5993 Calories from Fat 678

% Daily Value*

Total Fat 81 g124.5%

Saturated Fat 10.6 g52.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2046.3 mg85.3%

Total Carbohydrates 1125 g374.9%

Dietary Fiber 112.3 g449.1%

Sugars 168.3 g

Protein 249 g498.8%

Vitamin A 2.1% Vitamin C 23.2%

Calcium 56% Iron 393.3%

*Based on a 2000 Calorie diet

Refrigerator Wheat Germ Bread Recipe