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.
More From Oxmoor House
Rise: 1 Hour, 30 Minutes
- 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
- 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
- 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.
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