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)|
|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.