Bread with a Boost

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breadAll the ingredients for this recipe are available in various Majuro stores!

The boost is Wheat germ! This is the heart of the wheat kernel and is a rich source of protein and fiber. White flour has had the germ and bran removed from the kernel, which is why using a mixture of white and whole wheat flour in bread is important. Adding a tablespoon or two of wheat germ gives bread a healthy boost and a light nutty taste. Note: The word ‘germ’ refers to germination, which is the reproductive part of the kernel.



2 cups whole wheat flour,
1 1/2 cups white flour
1-2 tablespoons wheat germ
1 pack (1/4 oz) active dry yeast
2 tablespoons olive oil
1 cup lukewarm water
1 egg (optional)
2 tablespoons milk (optional)
2 teaspoons honey


  • Pre-heat oven to 350 degrees.
  • Pour honey into medium bowl, add water and gently stir in yeast. Allow to rise for 20 minutes.
  • In a large bowl combine dry ingredients.
  • Make a hole in the center of the mixture and add oil, egg, and milk. Combine, then add yeast liquid.
  • Stir with a spoon until all the ingredients are moist.
  •  Knead the bread for five to 10 minutes. (Kneading the dough longer makes it more elastic and creates a higher bread with a finer texture.)
  • Cover with a clean tea towel and leave to rise until doubled in size.
  • Punch down and knead again for at least five minutes.
  • Split into two and shape each and set on a slightly oiled cooking tray or place in slightly oiled loaf tins.
  • Cover and allow to rise to double size again.
  • Place in center rack of oven and cook for about 40 minutes. (You’ll know the bread is done if you tap it and it sounds hollow.)
  • Remove from oven and cool on a rack.
  • When cool, wrap in plastic and store in a cool place.

Note: I usually double the ingredients to make two loaves.

Have fun ‘dressing’ the bread. Pull off a small chunk of dough before shaping and then make faces, plaits, or geometric designs. 10 minutes before the bread is done, paint on an egg wash (one yolk and a tablespoon of milk) to brown the crust.

If you make my recipe, I’d love to hear what you think! Cheers, Karen

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