Whole Wheat Bread with Wheat Germ and Honey |
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Prep Time: 18 Minutes Cook Time: 35 Minutes |
Ready In: 53 Minutes Servings: 14 |
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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. 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 |
Directions:
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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