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Refrigerator Wheat Germ Bread

Ingredients
  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)
Directions

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.
Uncover.
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

Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Wheat Germ

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