Honey Wheat Bread with Wheat Germ
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This honey wheat bread with wheat germ is a 50% whole wheat flour bread recipe to win over the adults. Yet the wheat germ bread is soft and light and slightly sweet for the kids.
Servings: 16 slices
Calories: 104kcal
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 (about 1 to 3 hours)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 tacky but not sticky.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).
- Grease a 9 inch by 5 inch loaf pan with oil or butter 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.
- Approximately 30 minutes before baking, heat 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 or the bread gives a hollow sound when thumped on the bottom.
- Remove the wheat germ bread from the pan immediately and let it cool completely on a wire rack.
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.
I use butter when baking bread because I find the bread releases more easily, but feel free to use whatever you have on hand.
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.
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
Calories: 104kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 219mg | Potassium: 93mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg