Rich Wheat Germ Bread Recipe
Prepare to be astounded by the lovely and addictive flavors of this rich wheat germ bread! It is a great side dish. Now won't you thank me for sharing this rich wheat germ bread recipe.
Ingredients
1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast and 1 teaspoon sugar
1/4 cup warm water
1 2/3 cups warm skimmed milk
3 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons salt
1 1/3 cups wheat germ
5 cups sifted all-purpose flour cooking oil
Directions
Prepare the yeast liquid: mix the compressed yeast with the warm water until dissolved or dissolve the 1 teaspoon sugar in the warm water, sprinkle in the dry yeast and leave in a warm place until dissolved and frothy, about 10 minutes.
Mix the warm skimmed milk, oil, 1 tablespoon sugar and salt together in a large bowl.
Add the yeast liquid, the wheat germ and all-purpose flour and mix to form a soft dough, adding extra all-purpose flour if it is too sticky to handle or more liquid if too dry.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes by hand or 2-3 minutes in a food mixer with a dough hook.
Cover the dough and leave to rest for 10 minutes.
Remove the cover and knead the dough for a further 2 minutes.
Divide the dough into 3 equal pieces and shape into balls.
Cover again and leave to rest for a further 10 minutes.
Shape to fit three well greased small 4 1/2 x2 1/2 x1 1/2-inch loaf pans.
Lightly brush the tops of the loaves with cooking oil.
Cover and let rise for about 1 1/2 hours in a warm place, longer in a cool one.
Bake in the center of a moderate oven (350°F) for 30-35 minutes.
Turn out onto a cake rack and leave to cool.
Mix the warm skimmed milk, oil, 1 tablespoon sugar and salt together in a large bowl.
Add the yeast liquid, the wheat germ and all-purpose flour and mix to form a soft dough, adding extra all-purpose flour if it is too sticky to handle or more liquid if too dry.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes by hand or 2-3 minutes in a food mixer with a dough hook.
Cover the dough and leave to rest for 10 minutes.
Remove the cover and knead the dough for a further 2 minutes.
Divide the dough into 3 equal pieces and shape into balls.
Cover again and leave to rest for a further 10 minutes.
Shape to fit three well greased small 4 1/2 x2 1/2 x1 1/2-inch loaf pans.
Lightly brush the tops of the loaves with cooking oil.
Cover and let rise for about 1 1/2 hours in a warm place, longer in a cool one.
Bake in the center of a moderate oven (350°F) for 30-35 minutes.
Turn out onto a cake rack and leave to cool.
