Benefits of Wheat Flour

Wheat flour is packed with nutrients including protein, fiber, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium).

Benefits of Wheat Germ

It’s a great source of vegetable proteins, along with fiber and healthy fats. It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus. Wheat germ is high in vitamin E, an essential nutrient with antioxidant properties

Whole wheat bread with wheat germ

Recipe:

  • Whole wheat flour 4 & 1/2 cups
  • Salt 2 Teaspoons
  • Active Dry Yeast 4 Teaspoons
  • Sugar 1 teaspoon
  • Water Lukewarm 3/4 cup
  • Honey 2 Tablespoons
  • Oil 3 Tablespoons
  • Wheat germ 1/2 cup
  • Pan size 8 1/2x 4 1/2
  • Water 1 & 1/4 cup & 1 tablespoon

Method

Combine the flour, salt in a bowl and place it in the oven, at 130 C or 266 F, until warm for about 8-10 minutes.

Then mix the lukewarm 3/4 cup of water, yeast and sugar. Mix and cover it and leave it to rise.

After taking the flour out of the oven, make a well in the center. Pour in the yeast mixture, remaining water, honey, oil and wheat germ. Mix well.
Knead in a stand mixer for 15-20 minutes. If you knead it by hand then at least 20-25 minutes. In both the cases, the dough should look strong and smooth.
Let the dough proof by covering it and keeping it slightly warm by covering the lid with a towel or a blanket if your kitchen is cold.
Once it rises after about an hour or so, depending on the temperature of your kitchen, take it out and shape it in the shape and size of the loaf pan. Apply oil in the pan so that the dough doesn’t stick to it. Lightly touch the top with damp fingers and coat with wheat germ and press lightly so that the wheat germ sticks to it. And let it proof for a 2nd time in the pan covering loosely with a plastic paper.
Once it rises at least 1 inch above the rim of the pan, it is ready to be baked.
Bake at 180C or 356 F for 35 minutes. Check with a toothpick by inserting it, it should come out dry.