Prep 2 hrs 15 mins
Cook 25 mins
My favorite wheat germ bread was no longer available I had to try to copy it, this is what I came up with. Its great toasted.
- 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.
The dough was firmly holding its shape when touched, so I added an extra 1/4 cup of water to increase the hydration. Other than that, this is a fantastic recipe. The flavor of the bread is incredible.
The only other deviation I made was to do the initial rise in the refrigerator overnight after only a little bit of kneading. The next day, I took it out and let it warm up for 30 mins, then kneaded it in the stand mixer for 5 minutes or so before forming into loaves.
This reminded me of a light wheat bread that I used to get at a bakery. The toasted wheat germ really smelled great in the pan and adds a wonderful flavor. I let it rise for about 2 hrs in my bread machine (dough cycle) and baked in the oven. It went great with Cherry Tomato Pasta. Thanks Calee, for another great (with grains!) recipe. Roxygirl
Calee, Thank you so much for this wonderful recipe and your great instruction. I loved my loaf the minute it came out of the oven. It was almost to pretty to eat!! You were right about it being lovely toasted. I had a slight mishap with my junky food processor - it began to leak after I added the oil & yeast mixture- so I had to make another bit of honey/yeast up to blend in again. This I just eye balled until the dough looked right. I had thought I had ruined the whole thing, yet it worked out perfectly in the end. I will share this recipe of yours with anyone who claims to be intimidated by making their own bread.- THANK YOU!! ***** I would give this even more stars if I could...