Honey Wheat Bread with Wheat Germ

loaf of honey wheat bread and slices on a cutting board.

5 from 1 vote

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!

This stand mixer honey wheat bread with wheat germ is 50% whole wheat flour to win over the adults. Yet it's soft and light and slightly sweet for the kids.

Prep Time15

Cook Time45

Rising (combined)7

Total Time8

Course: Bread

Cuisine: Unspecified

Servings: slices

Calories: 104kcal

Author: Joanne Stekler

Equipment

Stand mixer with bread hook attachment

Ingredients

Sponge

1 cup (150 grams) whole wheat flour
2 tablespoons honey
½ teaspoon instant yeast
1 cup (240 grams) warm water

Bread dough

1½ cup (187 grams) bread flour
½ cup (75 grams) whole wheat flour
½ cup wheat germ, toasted
½ teaspoon instant yeast
1 tablespoon vegetable oil
1½ teaspoon salt

Instructions

Make the sponge. Combine the 1 cup of whole wheat flour, honey, ½ teaspoon of yeast, and water in the bowl of a stand mixer or in a medium bowl and whisk until well-combined and frothy.
1 cup (150 grams) whole wheat flour, 2 tablespoons honey, ½ teaspoon instant yeast, 1 cup (240 grams) warm water
Create a layer over the top of the sponge with the remaining flours, wheat germ, and additional ½ teaspoon of yeast. Cover with plastic wrap and let sit at warm room temperature until the sponge is bubbling through (1 to 3 hours, this can be flexible to your schedule, see pictures).
1½ cup (187 grams) bread flour, ½ cup (75 grams) whole wheat flour, ½ cup wheat germ, toasted, ½ teaspoon instant yeast
Combine the honey wheat and wheat germ mixture on low speed using the paddle mixture until the dough starts to come together.
Switch to the dough hook and add the oil and salt. Knead on medium speed for about 10 minutes using the mixer (longer if doing by hand). The dough will be smooth and not sticky at all.
1½ teaspoon salt, 1 tablespoon vegetable oil
Shape the dough into a boule, put in an oiled bowl, cover it with plastic wrap, and let rise until doubled in volume (about 2 hours, see pictures).
Grease a 9 inch by 5 inch loaf pan (I use butter because I find the bread releases more easily) and shape the dough into a loaf. Cover with plastic wrap and again put in a warm place to rise. It will rise to about one-half to one inch above the sides of the rim of the loaf pan (see pictures).
Approximately 30 minutes before baking, preheat the oven to 350°F.
Bake the honey wheat bread for approximately 30 to 35 minutes until the internal temperature reads 190 to 200°F.
Remove the wheat germ bread from the pan immediately and let it cool on a wire rack. Do not cut into it for at least one hour.

Notes

A sponge gives this homemade honey wheat bread with wheat germ more flavor and better structure.

Yeast is happiest growing and making your bread rise at a temperature about 75 to 80 degrees Fahrenheit. You can create this warm, happy spot in your oven or microwave.

This honey wheat bread should be cooked to an internal temperature of 190 to 200 degrees Fahrenheit. When you remove it from the pan, it should have a hollow sound when you give it a thump.

Let the wheat germ bread cool for at least one hour on a wire rack before slicing.

Nutrition