Wheat Germ Casserole Bread Brody Recipes
WHEAT GERM SESAME BREAD
A nice light, airy bread. Make in a ABM but I just used the dough setting and finished it in the oven.
Provided by ChrisF
Categories Yeast Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add ingredients following manufractures recommaditions.
- can be baked in the machine.
- or use dough setting.
- remove and form into loaf.
- place in oiled bread pan.
- rise until doubled.
- bake in 375 degree oven for 30 minutes.
Nutrition Facts : Calories 2116.2, Fat 60.3, SaturatedFat 9.1, Cholesterol 186, Sodium 2420.6, Carbohydrate 346.2, Fiber 25.8, Sugar 53.1, Protein 58
QUICK WHEAT GERM BREAD
I found this in the "Favorite Brand Names: Gifts From the Kitchen" cookbook and I am posting for safekeeping.
Provided by PSU Lioness
Categories Quick Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Spray 8x4" loaf pan with nonstick cooking spray. Measure 2 Tbsp wheat germ; set aside.
- Combine remaining wheat germ, flours, sugar, baking soda, baking powder and salt in large bowl. Add raisins; stir until coated. Beat buttermilk, butter and egg in small bowl until blended. Stir into flour mixture. Pour into prepared pan; sprinkle with reserved 2 Tbsp wheat germ.
- Bake 40-50 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 at room temperature.
Nutrition Facts : Calories 154.9, Fat 5.3, SaturatedFat 2.8, Cholesterol 26.5, Sodium 232.6, Carbohydrate 23.6, Fiber 1.9, Sugar 9.1, Protein 4.6
WHEAT GERM BREAD
My favorite wheat germ bread was no longer available I had to try to copy it, this is what I came up with. Its great toasted.
Provided by Calee
Categories Yeast Breads
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
- In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
- Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
- Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
- Take out of mixer and knead on slightly floured board (4-5 minutes).
- Put dough in a large greased bowl and cover with a clean towel.
- Let rise in a warm place for 60 minutes until double in bulk.
- Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
- Let rise for another 30-45 minutes.
- Bake at 375°F for 25 minutes.
- Take out of oven brush with butter, let cool on wire rack.
NO-KNEAD WHEAT GERM BREAD
The original recipe is from Breadworld.com, Fleischmann's Yeast's Web site. It is easy to prepare and tasty.
Provided by Ozlem
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1/2 cup all purpose flour, dry milk, sugar, yeast and salt.
- Heat water and butter until very warm (until the butter melts).
- Stir in wheat germ, let stand for about 2 minutes.
- Stir wheat germ mixture into dry ingredients.
- Beat 2 minutes at medium speed of electric mixer.
- Add egg and 1/4 cup all purpose flour.
- Beat 2 minutes at high speed.
- Stir in 3/4 cup all purpose flour and 1/4 cup whole wheat flour to make stiff batter.
- Place into a Loaf Pan (1,5 QT size).
- Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375F for 25 minutes or until done.
Nutrition Facts : Calories 147.1, Fat 5, SaturatedFat 2.6, Cholesterol 27.8, Sodium 183.6, Carbohydrate 21, Fiber 1.9, Sugar 3.2, Protein 5.3
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WHOLE WHEAT BREAD WITH TOASTED WHEAT GERM AND RYE
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- Toast wheat germ if needed. Preheat oven to 350F. Place wheat germ it in a shallow baking dish thinly layered. (I used a pie dish for this) bake wheat germ for 5 – 10 minutes until golden brown shaking the dish occasionally to distribute the heat. Watch closely!
- Place the warm water, yeast, honey, melted butter, and salt into the bowl of a standing mixer, and mix with a rubber spatula until well combined. Then mix in the rye flour, wheat germ, 1 cup all-purpose flour, and 1 cup whole wheat flour. Add the rest of the flour and knead at low speed in the standing mixer, using a dough hook, until dough is smooth and elastic. (About 8 minutes)
- Place dough onto a lightly floured surface; knead the dough long enough for it to become soft and smooth. (About 30 seconds) Place dough into a large bowl lightly oiled, or sprayed with cooking spray. Place plastic wrap over the top and let rise in a warm place until doubled in size.
- Gently press the dough down, divide in half, and place onto a lightly floured surface. Flatten dough down to about 1 inch, and form a rectangle no wider than 9 inches. With the long side of the dough facing you, roll the dough into a loaf, lightly pressing as you roll to connect the dough. Press the sides in to connect them, and place the dough seam side up. Pinch seam together to finish forming loaves. Place loaves into 5 x 9 bread pans, cover with plastic wrap and place in a warm place. Let dough rise until almost doubled in size. (25 to 30 minutes) while the dough is rising to preheat oven to 375F.
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