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Wheat Germ Bread

chef.jackson's picture
Ingredients
  Active dry yeast/2 cakes compressed yeast 1⁄2 Ounce (2 Packages)
  Water 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Butter/Shortening 4 Tablespoon
  Molasses 1⁄3 Cup (5.33 tbs)
  Milk 3⁄4 Cup (12 tbs), scalded
  Wheat germ 1 Cup (16 tbs)
  Whole wheat flour 4 Cup (64 tbs) (Unsifted)
  All purpose white flour 2 Cup (32 tbs)
Directions

Measure 1/4 cup water into large bowl.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand a few minutes; then stir until dissolved.
In saucepan mix 1 1/4 cups water, sugar, salt, 1/3 cup butter, and molasses.
Heat until butter melts.
Cool to lukewarm.
Pour scalded milk over wheat germ.
Let stand until liquid is absorbed and mixture is lukewarm.
To yeast, stir in the lukewarm molasses mixture and the lukewarm wheat-germ mixture.
Mix whole-wheat and white flours.
Add half to yeast mixture and beat until smooth.
Stir in the remaining flour mixture.
Turn the dough out on a lightly floured board.
Knead quickly and lightly until smooth and elastic.
Place in a greased bowl and brush the top lightly with melted shortening or butter.
Cover with a clean damp towel.
Let rise in a warm place, free from draft, until doubled in bulk, about 1 1/2 hours; punch down and divide into 2 equal portions.
Shape into loaves and place in 2 greased loaf pans (9x5x3 inches).
Cover with a clean damp towel.
Let rise in a warm place, free from draft, until doubled in bulk, for about 1 1/4 hours.
Bake in preheated hot oven (400°F.) for about 50 minutes.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Wheat
Interest: 
Everyday
Preparation Time: 
180 Minutes
Cook Time: 
50 Minutes
Ready In: 
230 Minutes
Servings: 
6

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