Whole Wheat Bread with Wheat Germ and Honey

Oxmoor House
Wheat germ is packed full of vitamins, minerals, and protein. Sprinkling extra wheat germ on yogurt, salads, smoothies, or fruit adds a nutty burst of flavor and extra nutrients.
14 servings (serving size: 1 slice)


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1 package dry yeast (about 2 1/4 teaspoons)
1 cup plus 3 tablespoons warm water (100° to 110°)
2 cups all-purpose flour
1 cup whole wheat flour
1/3 cup wheat germ
2 tablespoons honey
1 1/2 teaspoons salt
Cooking spray


Prep: 18 Minutes
Cook: 35 Minutes
Rise: 1 Hour, 30 Minutes

Dissolve yeast and warm water in a large bowl; let stand 5 minutes.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, wheat germ, honey, and salt to yeast mixture. Stir until blended. Gradually add remaining flour mixture.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 to 8 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; place on a lightly floured surface. Knead about 10 times, and roll into a 12 x 7-inch rectangle. Starting at short side, roll up jelly roll fashion to form a loaf. Place loaf, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.

Created date

March 2010

Nutritional Information

Calories 115
Fat 0.7 g
Satfat 0.1 g
Protein 4.0 g
Carbohydrate 23.9 g
Cholesterol 0 mg
Iron 1.5 mg
Sodium 253 mg
Caloriesfromfat 5 %
Fiber 2.0 g
Calcium 8 mg