Whole Wheat Bread with Wheat Germ and Honey

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.

Yield: 14 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Rise: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 115
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Protein: 4.0g
  • Carbohydrate: 23.9g
  • Cholesterol: 0mg
  • Iron: 1.5mg
  • Sodium: 253mg
  • Calories from fat: 5%
  • Fiber: 2.0g
  • Calcium: 8mg

Ingredients

  • 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

Preparation

  1. Dissolve yeast and warm water in a large bowl; let stand 5 minutes.
  2. 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.
  3. 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.)
  4. 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.
  5. Preheat oven to 375°.
  6. Bake at 375° for 35 to 40 minutes or until loaf sounds hollow when tapped. Remove from pan, and cool on a wire rack.
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