Wheatgerm Bread recipe
information
This gives a slightly dense loaf with a similar taste and texture to a Hovis loaf. Wheatgerm and malt extract can be purchased at health food shops.
ingredients
4 tsp dried yeast
1 tsp caster sugar (superfine granulated)
1 pint (600 ml) warm water
2 tbsp (25 g) 1 oz butter or vegetable fat
1 lb 6 oz (625 g) wholemeal flour
175g (6 oz) wheatgerm
2 tsp salt
2 tsp malt extract
1 egg beaten
1 tsp caster sugar (superfine granulated)
1 pint (600 ml) warm water
2 tbsp (25 g) 1 oz butter or vegetable fat
1 lb 6 oz (625 g) wholemeal flour
175g (6 oz) wheatgerm
2 tsp salt
2 tsp malt extract
1 egg beaten
method
1. Blend the yeast with the sugar and a little of the warm water and leave for about 20 minutes until frothy.
2. Rub the fat into the flour, wheatgerm, salt and malt extract and make a well in the centre.
3. Stir in the yeast mixture and the remaining water and mix to form a soft dough.
4. Knead well until elastic and no longer sticky.
5. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for about an hour until doubled in size.
6. Knead the dough again and shape into two greased 450g (1 lb) loaf tins.
7. Leave to rise in a warm place for about 40 minutes until the dough rises just above the tops of the tins.
8. Pre-heat oven to 230 °C (450 °F) gas mark 8.
9. Brush the tops of the loaves generously with egg.
10. Bake for about 30 minutes until golden brown and hollow-sounding when tapped on the base
2. Rub the fat into the flour, wheatgerm, salt and malt extract and make a well in the centre.
3. Stir in the yeast mixture and the remaining water and mix to form a soft dough.
4. Knead well until elastic and no longer sticky.
5. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for about an hour until doubled in size.
6. Knead the dough again and shape into two greased 450g (1 lb) loaf tins.
7. Leave to rise in a warm place for about 40 minutes until the dough rises just above the tops of the tins.
8. Pre-heat oven to 230 °C (450 °F) gas mark 8.
9. Brush the tops of the loaves generously with egg.
10. Bake for about 30 minutes until golden brown and hollow-sounding when tapped on the base
serving amount
makes two 450g (1 lb) loaves
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