As has become typical recently, this write-up is late. I made this bread several weeks ago, but it's taken me a while to get to the write-up for it.

It was a fine loaf. Very wheat-y. As you might expect from something containing so much extra wheat germ. But it rose well and the flavour was nice. It wasn't special, but it was perfectly serviceable and we've eaten the lot now.

Wheat Germ Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 1 3/4 c. water
• 1 Tbsp. sugar
• 2 tsp. coarse sea salt
• 1/3 c. butter
• 1/3 c. molasses
• 4 1/2 tsp. dry active yeast
• 1 c. wheat germ
• 3/4 c. milk, warmed to ~50°C (120°F)
• 600g hard (strong/high grade/bread) whole wheat flour
• 200-300g hard (strong/high grade/bread) flour

Directions

1. Combine the water, sugar, salt, butter, and molasses and warm to ~40°C (105°F).
2. Add the yeast and set aside.
3. In a separate bowl, combine the wheat germ with the warm milk and set aside until liquid is absorbed and mixture has cooled slightly.
4. Add the molasses mixture to the wheat germ mixture.
5. Add ~300g of the whole wheat flour and 125g of the white flour and stir vigorously for 150-200 strokes.
6. Add the remaining whole wheat flour and mix very well.
7. Use some of the remaining white flour to dust your work surface and turn the dough out onto it.
8. Knead, working in as much of the remaining flour as needed to form a soft, supple dough. (If in doubt, it's better for the dough to be a bit too loose than a bit too tight.)
9. Continue kneading for another 10 minutes or so.
10. Round the dough and place it in a covered bowl to rise at room temperature for 60-90 minutes.
11. Knock back, knead a few strokes, divide into two equal portions, and round each one.
12. Cover and let rest for 5-10 minutes.
13. Meanwhile, grease two 22x12cm (8.5x4.5") loaf pans.
14. Shape the loaves by your preferred method (I like to do a letter fold followed by a coil fold) and place them, seam-side-down, into the prepared tins.
15. Cover and let rise at room temperature for 45-75 minutes.
16. Preheat oven to 190°C (375°F).
17. Bake loaves at 190°C (375°F) for 30-40 minutes.
18. Remove from oven and let cool in tins for 5-10 minutes.
19. Brush crusts with a little butter if desired. (It will give them a light gloss.)
20. Turn out onto wire racks to finish cooling.