Wheat Germ Bread Recipes

WHEAT GERM BREAD

Steps:

• In large mixer bowl, combine 1½ cups of the flour, yeast, wheat germ and salt; mix well. Add water, molasses, shortening and egg. Blend at low speed until combined; increase speed to medium and beat 3 minutes.
• Remove bowl from mixer and, by hand, gradually stir in remaining flour about ½ cup at a time to make a stiff batter. Cover; let rise until light and doubled, about 1 hour.
• Stir down batter. Spoon into greased 9 x 5-inch loaf pan or 2-quart casserole. Cover; let rise in warm place until light, about 45 minutes.
• Near the end of the second rise, preheat oven to 375 degrees. Bake for 35 to 40 minutes until deep golden brown. Remove from pan and cool on a baking rack.

WHEAT GERM BREAD

Steps:

• In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
• In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
• Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
• Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
• Take out of mixer and knead on slightly floured board (4-5 minutes).
• Put dough in a large greased bowl and cover with a clean towel.
• Let rise in a warm place for 60 minutes until double in bulk.
• Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
• Let rise for another 30-45 minutes.
• Bake at 375°F for 25 minutes.
• Take out of oven brush with butter, let cool on wire rack.

QUICK WHEAT GERM BREAD

Steps:

• Preheat oven to 350. Spray 8x4" loaf pan with nonstick cooking spray. Measure 2 Tbsp wheat germ; set aside.
• Combine remaining wheat germ, flours, sugar, baking soda, baking powder and salt in large bowl. Add raisins; stir until coated. Beat buttermilk, butter and egg in small bowl until blended. Stir into flour mixture. Pour into prepared pan; sprinkle with reserved 2 Tbsp wheat germ.
• Bake 40-50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack. Serve warm or at room temperature.

WESTRUP WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
• Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

WHEAT GERM ZUCCHINI BREAD

Steps:

• Grease and flour 2 bread pans.
• Tap out excess.
• Preheat oven to 350 degrees F.
• Sift flour, salt, baking powder and baking soda together into a small bowl.
• Stir in wheat germ.
• Beat eggs until very frothy.
• Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
• This takes awhile.
• You'll need an electric mixer.
• With mixer on low speed, gradually add the dry ingredients.
• Dust nuts lightly with flour.
• Add them along with the zucchini and blend gently into the batter with a rubber spatula.
• Pour into prepared pans.
• (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
• Bake for about 1 hour until top of the bread springs back when lightly touched.
• Cool on wire rack for about a half hour.
• When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
• Easy does it.
• Slide the bread out and allow to cool completely on the bread board.
• Cover loosely with a light towel or piece of plastic wrap to keep from drying out.

WHEAT GERM SESAME BREAD

Steps:

• Add ingredients following manufractures recommaditions.
• can be baked in the machine.
• or use dough setting.
• remove and form into loaf.
• place in oiled bread pan.
• rise until doubled.
• bake in 375 degree oven for 30 minutes.

VERMONT HONEY-WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oats, buttermilk, syrup, honey, eggs, butter, wheat germ, salt and whole wheat flour. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two loaves; place each in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

OAT-BRAN BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add oil, sugar, molasses, salt, wheat germ, bran and remaining warm water; mix well. Add oats, whole wheat flour and 2 cups all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and shape into four loaves. Place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes. Remove from pans and cool on wire racks.