I’m a sucker for warm, homemade bread, especially when it’s covered in lashings of butter!
Obviously whole grain bread is healthier, but even more so when you add some toasted wheat germ.
Making bread at home can take some time until you get it just right, but it’s definitely worth persevering. An alternative is to add wheat germ to your regular bread machine recipe.
Wheat Germ Bread Recipe – Cooked in the Oven
Makes 1 loaf
3/4 cup wheat germ
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raisins
1 cup buttermilk*
4 tablespoons margarine or butter, melted
*You can substitute soured fresh milk. To sour milk, place 1 tablespoon lemon juice plus enough milk to equal 1 cup in 2-cup measure. Stir; let stand 5 minutes before using.
1. Preheat oven to 350°F. Spray 8-1/2X4-1/2-inch loaf pan with nonstick cooking spray. Measure 2 tablespoons wheat germ; set aside.
2. Combine remaining wheat germ, all-purpose flour, whole wheat flour, sugar, baking soda, baking powder and salt in large bowl. Add raisins; stir until coated. Beat buttermilk, margarine and egg in small bowl until blended. Stir into flour mixture. Pour into prepared pan; sprinkle with reserved 2 tablespoons wheat germ.
3. Bake 40 to 50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack. Serve warm or cold.
I found another good wheat germ bread recipe here – http://heavytable.com/wheat-germ-bread