White Wheatgerm Bread
Put the nutritious wheatgerm back in your bread! Instead of a plain white loaf why not make this white wheatgerm bread.
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Makes: 1 loaf
  • 500 g (18 oz) white bread flour
  • 330 g (11 oz) lukewarm water
  • 50 g (2 oz) wheatgerm
  • 2 tbsp vegetable oil
  • 1½ tsp dried yeast
  • 1 tsp salt
  1. Add the yeast to the water, mix and leave for 10 minutes.
  2. In a large bowl mix the flour, salt and wheatgerm.
  3. Make a well in the centre and add the yeast/water and the vegetable oil. Mix to a soft and slightly sticky dough.
  4. Knead on a surface for 10 minutes until smooth and elastic.
  5. Place in a lightly-oiled bowl, cover and leave in a warm place until the dough has about doubled in size.
  6. Turn the dough out, knock it back then knead for a further 2 minutes. Cover and leave to rest for 5 minutes.
  7. Flour a surface and spread the dough out into a rectangle. Roll tightly along the long edge. Tuck the ends under.
  8. Place on a lightly-greased backing tray. Place the tray in a large plastic bag and leave in a warm place for about an hour.
  9. Using a sharp knife cut 3 or 4 diagonal slashes in the loaf. Bake at 190°C/375°F fan oven, 210°C/420°F normal oven for 25-30 minutes.
  10. Place on a wire rack to cool.
You can use this dough to make rolls or bake it in a loaf tin if you prefer. As always, bread and rolls made from this dough freeze well.