Name: Wheat Germ Whole Wheat Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Flour; 115g Whole wheat bread flour; 35g Wheat germ; 45g Egg liquid; 30g butter; 4g Dry yeast; 40g brown sugar; 6g salt; 15g milk powder; 190g Shimizu

Wheat Germ Whole Wheat Bread

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I usually make a lot of original toast and sweet buns. I have whole wheat flour and wheat germ at home. I usually put some in steamed buns and porridge. Today I knead these together to make a whole grain loaf. Although the taste is not as delicate as the original toast and milky toast, it even has a rough texture, but the taste of this oil and sugar is still very popular. of.
Brown sugar is cooked in a rural method, and the color and taste are much lighter than those bought in the supermarket; after adding wheat germ, the overall oil content of the dough is a bit more. The bread machine is really more convenient. It creates a warm environment inside, but don’t forget to put a small wet towel on the bucket, so that there is humidity, and the dough will rise better.

Wheat Germ Whole Wheat Bread

1. All materials are ready;

2. Put the powder, brown sugar, and salt into the bread bucket first, and mix it with a spoon a few times;

3. Then pour in egg liquid, clean water, and sprinkle in yeast;

4. Install the bread bucket in the bread machine and select the "Coarse Grain Bread" program;

5. After the dough is formed, add softened butter;

6. You don’t need to knead the dough too much, just pull out the thick film. Take out the dough and make it into a ball. Take out the stirring rod by the way; if you don’t care about the surface shape, this step can be ignored;

7. Continue the procedure to keep the dough in a "fermentation" state. If the fermentation time is sufficient, but the dough is still not in place, you can choose to pause and let the dough continue to grow;

8. Pour the baked bread on a drying rack, put it in a bag and seal it when it is warm to your hand, and slice it when you eat it.

Tips:
1. Don't put too much wheat germ, as the oil content is high, the dough will be heavier, and the rise will be slightly slower; if you add whole wheat, you can knead out the glove film as you like, or you can knead the butter into the dough. Which taste? The former tastes more chewy and vigorous, while the latter is similar to steamed buns, except that it is more nutritious;
2. The stirring rod is free to take out. It is also free to make the whole bread or make it into a fancy style.