Wheat Germ Bread Recipe
Ingredients
| 2 packages active dry yeast or 2 cakes compressed yeast | ||
| Water | ||
| Sugar | 3 Tablespoon | |
| Salt | 2 1/2 Teaspoon | |
| Butter or other shortening | ||
| Molasses | 1/3 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Wheat germ | 1 Cup (16 tbs) | |
| 4 cups unsifted whole-wheat flour | ||
| All purpose flour | 2 Cup (16 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.
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.
Chef
