What is Wheat Germ?
Wheat Germ is the heart of the wheat berry. It has a delicious nutty taste and contains Vitamin E and Folic Acid, both nutrients that contribute to a healthy heart as well as phosphorus, magnesium, zinc and fiber.
I can remember Wheat Germ back to my childhood when my Great-Grandmother used it in her wonderful muffins so I was delighted to find this recipe a few years ago for Molasses Wheat Germ Bread. If you like wheat germ, check out my recipes for Peanut Butter Wheat Germ Crisps and Hunza Bread.
Molasses Wheat Germ Bread
Molasses Wheat Germ Bread is also flavored with molasses and brown sugar. Molasses is a viscose by-product of the refining of sugar cane or sugar beets into sugar. Molasses varies by the amount of sugar, method of extraction, and age of plant. Cane molasses is a common ingredient in baking and cooking.
Molasses Wheat Germ Bread is fat-free so you can have some butter with this bread without feeling the least bit of guilt!
To make Molasses Wheat Germ Bread, warm water, yeast, brown sugar and 1 cup of the whole wheat flour are mixed together and allowed to sit for 15 minutes. I put this together in the Bosch Universal Plus mixer and placed the plastic lid on top while it was bubbling. Here’s what is should look like:
Then 15 minutes later:
Then molasses, nonfat dry milk, sea salt and more warm water are added to the initial mixture.
Next, wheat germ, whole wheat flour and white flour are added and kneaded thoroughly.
The Molasses Wheat Germ Bread dough is allowed to stand for 10 minutes. The dough is punched down and allowed to stand in a warm place for another 10 minutes. Then the dough is punched down, shaped into 3 loaves and placed into 9″ x 5″ loaf pans, and allowed to rise for 30 minutes.
The loaves are baked at 350°F. for 40 minutes, or until bread is browned and sounds hollow when tapped on the bottom. Turn loaves out of pans and onto a cooling rack.
Here’s a printable version of the recipe for Molasses Wheat Germ Bread:
- 2 cups warm water
- 2 tablespoons active dry yeast (2 packets)
- 1/3 cup brown sugar
- 1 cup whole wheat flour
- 1/2 cup dark molasses
- 2 1/2 cups warm water
- 1/4 cup nonfat dry milk
- 1/4 teaspoon sea salt
- 1/3 cup wheat germ
- 4 1/2 cups whole wheat flour
- 4 cups white flour
- Beat together in a large bowl (in the mixer bowl, if using it): 2 cups warm water, yeast, brown sugar and 1 cup whole wheat flour. Let stand in a warm place for 15 minutes.
- Add molasses, 2 1/2 cups warm water, nonfat dry milk and sea salt and beat thoroughly.
- Stir in wheat germ, whole wheat flour and white flour and knead thoroughly. Let stand in a warm place for 10 minutes.
- Punch down dough, knead for 1 minute, then let stand in a warm place for 10 minutes.
- Preheat oven to 350 degrees F. Oil three 9" x 5" loaf pans.
- Punch down dough, shape into three loaves, and place into pans. Let rise in a warm place for 30 minutes
- Bake at 350 degrees F. for 40 minutes, or until bread is browned and sounds hollow when tapped on bottom.
Tips for Making Molasses Wheat Germ Bread
*Make sure all ingredients are fresh. Yeast in particular must be fresh, and not past its expiration date, to do its job of making the bread rise. Whole wheat flour also must be fresh for the best flavor to be produced in breads.
*Water used for bread should be water good enough to drink. Temperature of water used in bread should be between 105°F. and 115°F. To be sure water is of the correct temperature, use a thermometer.
*For ease of removing molasses from measuring cup, first spray the inside of the measuring cup with pan-release spray. The molasses will release from the cup without effort.
*Pay attention to times specified for dough risings. Set a timer so you won’t forget and the dough will be perfectly risen.
Enjoy some homemade bread soon!
Remember to Savor the Flavor and Aroma of Homemade Bread!