White Wheatgerm Bread
Put the nutritious wheatgerm back in your bread! Instead of a plain white loaf why not make this white wheatgerm bread.
Makes: 1 loaf
- Add the yeast to the water, mix and leave for 10 minutes.
- In a large bowl mix the flour, salt and wheatgerm.
- Make a well in the centre and add the yeast/water and the vegetable oil. Mix to a soft and slightly sticky dough.
- Knead on a surface for 10 minutes until smooth and elastic.
- Place in a lightly-oiled bowl, cover and leave in a warm place until the dough has about doubled in size.
- Turn the dough out, knock it back then knead for a further 2 minutes. Cover and leave to rest for 5 minutes.
- Flour a surface and spread the dough out into a rectangle. Roll tightly along the long edge. Tuck the ends under.
- 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.
- 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.
- 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.