Wheat Germ Bread

A delightfully nutritious bread, Wheat Germ Bread is perfect spread with butter and served with salads atid pates.

2-

1 teaspoon butter

1 oz. fresh yeast

1 teaspoon sugar

10 fl. oz. plus

2 tablespoons lukewarm milk

1 lb. barley ilour

6 oz. wholemeal flour

1 teaspoon salt

1 oz. plus

2 tablespoons wheat germ

2 oz. butter, melted

1 egg

With the teaspoon of butter, lightly grease a 2-pound loaf tin and set aside.

Crumble the yeast into a small bowl and mash in the sugar with a kitchen fork. Add the 2 tablespoons of lukewarm milk and cream the milk and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.

Place the flours, salt and 2 tablespoons of wheat germ in a large, warmed mixing bowl. Stir well to mix. Make a well in the centre and pour in the yeast mixture, the remaining milk, the melted butter and the egg. Using your fingers or a spatula, gradually draw the flour mixture into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.

Turn the dough out on to a lightly floured board or marble slab and knead it for 5 minutes, reflouring the surface if the dough becomes sticky. The dough should be elastic and smooth.

Rinse, thoroughly dry and lightly grease the large mixing bowl. Shape the dough into a ball and return it to the bowl.

Cover the bowl with a clean damp cloth and set it in a warm, draught-free place. Leave it for 1 to V½ hours or until the dough has risen and doubled in bulk.

Turn the risen dough out of the bowl on to a floured surface and knead it for about 5 minutes. Shape the dough into a loaf shape and place the loaf in the prepared tin. Sprinkle the remaining wheat germ over the top of the loaf to cover it completely. Place the tin in a warm, draught-free place for 30 minutes or until the dough has almost doubled in bulk.

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).

Place the tin in the centre of the oven and bake for 15 minutes. Lower the temperature to hot 425 °F (Gas Mark 7, 220CC), put the tin on a lower shelf in the oven and continue to bake for another 25 to 30 minutes.

After removing the bread from the oven, tip the loaf out and rap the under- side with your knuckles. If the bread sounds hollow, like a drum, it is cooked. If it does not sound hollow, lower the oven temperature to fairly hot

375°F (Gas MARK 5,

190°C), return the loaf, upside-down, to the oven and bake for a further

5 to

10 minutes.

Cool the loaf on a wire rack.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus