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  Wheat germ 2 Cup (32 tbs)
  Scalded skim milk 3 Cup (48 tbs) (hot)
  Salad oil/Margarine 1⁄4 Cup (4 tbs)
  Honey 1⁄2 Cup (8 tbs) (preferably buckwheat)
  Salt 4 Teaspoon
  Sugar 1 Tablespoon
  Dry yeast 1⁄2 Ounce (2 envelopes)
  Lukewarm water 1 Cup (16 tbs)
  Unsifted whole wheat flour/Graham flour 2 Cup (32 tbs)
  Unsifted all purpose flour 6 1⁄2 Cup (104 tbs)

In a large beater bowl, measure wheat germ and stir in scalded milk.
Let stand 20 minutes, then add oil, honey and salt.
Meanwhile, dissolve yeast and sugar in lukewarm water for at least 10 minutes.
Beat whole-wheat flour into the wheat-germ mixture.
Beat in yeast and about 2 cups of the all-purpose flour.
Scrape the bowl occasionally.
Remove beaters and stir in enough additional all-purpose flour, first with a wooden spoon then with the hands, to form a stiff dough.
Knead until smooth, about 8 minutes.
Turn dough in a greased bowl and cover.
Stand bowl in a dish of warm water and let rise until doubled.
Punch down and shape into 4 loaves.
Press into 4 oiled 8 1/2 x4 1/2-loaf pans and cover.
Let rise about 1 hour or until dough fills the pans.
Bake at 400F for 35 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5960 Calories from Fat 805

% Daily Value*

Total Fat 93 g143%

Saturated Fat 9.4 g47%

Trans Fat 1 g

Cholesterol 13.9 mg4.6%

Sodium 8193.1 mg341.4%

Total Carbohydrates 1107 g369.1%

Dietary Fiber 87.3 g349.1%

Sugars 176.9 g

Protein 202 g404.7%

Vitamin A 1.4% Vitamin C 12.9%

Calcium 118.6% Iron 363.9%

*Based on a 2000 Calorie diet


Honey Wheat Germ Bread Recipe