Bread with a Boost
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.
If you make my recipe, I’d love to hear what you think! Cheers, Karen