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.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
18 mins
cook:
35 mins
rise:
1 hr 30 mins
total:
2 hrs 23 mins
Yield:
14 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

115 calories; fat 0.7g; saturated fat 0.1g; protein 4g; carbohydrates 23.9g; cholesterol 0mg; iron 1.5mg; sodium 253mg; calories from fat 5%; fiber 2g; calcium 8mg.
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