Tuesday, December 11, 2012

Bread Machine Loaf with Wheat Germ

I haven't used wheat germ since ... oh, it's been decades. Wheat germ is in whole wheat flour, of course. But it's been quite some time since I bought it separately.

When the nice folks at Kretchmer's offered to send me some wheat germ to work with, I figured it was worth another try, and of course the first thing I used it for was bread. The wheat germ didn't change the color of the bread very much, and the flavor was subtle - not as strong as a whole wheat bread where the bran also adds its flavor.

The beauty of bread machine loaves is that you just dump all the ingredients in and don't worry about it until the bread is done. Easy peasy. On the other hand, the shape is always the same.

Bread Machine Loaf with Wheat Germ

1 teaspoon yeast
2 1/2 cups (11 1/4 ounces) bread flour
1/4 cup wheat germ
1 tablespoon sugar
1 teaspoon salt
1 cup water
2 tablespoons butter

Add all the ingredients in the order recommended by your bread machine's manufacturer. Set it for a medium loaf, light crust - and go!

When the bread is done, remove the bread from the pan and let it cool completely on a rack before slicing.