Wheatgermsesamebread Recipes

WHEAT GERM SESAME BREAD

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.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

NO-KNEAD SEEDED OVERNIGHT BREAD

Steps:

• Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
• Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.

WHEAT GERM BREAD

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.