Honey and Wheat Germ Bread, whole grain and delicious!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The bread baking goes on! I needed a new package of wheat germ in order to make more granola and I decided at the same time to use some in a loaf of bread. A simple change to a favorite recipe is often the way to go. Take a look and let me know what you think!

Honey and Wheat Germ Whole Grain Bread. Another in my series of a "single loaf of bread". Working on our recipes to travel with.
Honey and Wheat Germ Bread
Update: this is our new "daily" bread, it is wonderful for toast, sandwiches, bread and butter on the side, french toast. I think you get the idea. I love that it is whole grain and high protein, especially for those mornings where there is not much time and you run out the door with toast in hand!

Honey and Wheat Germ Whole Grain Bread
by the seat of my pants
350-degree for baking

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole grain wheat flour

Stir together, a few lumps are fine. You will want the consistency of a dough, not a batter.
Cover and let rest overnight.

The next day, add all ingredients to the ABM pan in the following order:

2 T water
2 t yeast - I use instant yeast for all baking
2 T oil
3 T honey
soaked grain dough, from the day before
1/4 c gluten flour
1/4 c wheat germ
1/2 c oats
1 t salt

Use the dough cycle to process into a dough.

Remove from the pan, shape into a loaf, place in prepared pan.

Let rise to doubled in bulk. Bake 30-40 minutes or until done in your oven.

Turn out to cool completely.


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