Refrigerator Wheat Germ Bread Recipe
Ingredients
| Dry yeast | 2 Teaspoon | |
| Warm water | 3/4 Cup (16 tbs) | |
| 2 cup potato water | ||
| Honey | 2/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Safflower oil | 1/2 Cup (16 tbs) | |
| Whole wheat flour | 4 Cup (16 tbs), divided | |
| Gluten | 1/2 Cup (16 tbs) | |
| 2 cup raw wheat germ | ||
| Lemon peel | 2 Teaspoon, grated | |
| Unbleached flour | 4 Cup (16 tbs) | |
Directions
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.
Uncover.
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.
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.
Uncover.
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.
Chef
