Total Time
2hrs 40mins
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.

Ingredients Nutrition


  1. In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
  2. In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
  3. Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
  4. Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
  5. Take out of mixer and knead on slightly floured board (4-5 minutes).
  6. Put dough in a large greased bowl and cover with a clean towel.
  7. Let rise in a warm place for 60 minutes until double in bulk.
  8. Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
  9. Let rise for another 30-45 minutes.
  10. Bake at 375°F for 25 minutes.
  11. Take out of oven brush with butter, let cool on wire rack.


Most Helpful

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.

brentcarey November 30, 2010

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 Recipe #94911. Thanks Calee, for another great (with grains!) recipe. Roxygirl

Roxygirl in Colorado January 03, 2008

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...

free-free April 29, 2007

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