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.

The Recipe

Here’s a printable version of the recipe for Molasses Wheat Germ Bread:

Molasses Wheat Germ Bread
Yields 3
A wonderful bread flavored with molasses, brown sugar and wheat germ. This bread is fat-free!
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  1. 2 cups warm water
  2. 2 tablespoons active dry yeast (2 packets)
  3. 1/3 cup brown sugar
  4. 1 cup whole wheat flour
  5. 1/2 cup dark molasses
  6. 2 1/2 cups warm water
  7. 1/4 cup nonfat dry milk
  8. 1/4 teaspoon sea salt
  9. 1/3 cup wheat germ
  10. 4 1/2 cups whole wheat flour
  11. 4 cups white flour
  1. 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.
  2. Add molasses, 2 1/2 cups warm water, nonfat dry milk and sea salt and beat thoroughly.
  3. Stir in wheat germ, whole wheat flour and white flour and knead thoroughly. Let stand in a warm place for 10 minutes.
  4. Punch down dough, knead for 1 minute, then let stand in a warm place for 10 minutes.
  5. Preheat oven to 350 degrees F. Oil three 9" x 5" loaf pans.
  6. Punch down dough, shape into three loaves, and place into pans. Let rise in a warm place for 30 minutes
  7. Bake at 350 degrees F. for 40 minutes, or until bread is browned and sounds hollow when tapped on bottom.
SILVER FOODIE http://www.silverfoodie.com/

 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!



Tips for Making Molasses Wheat Germ Bread — 20 Comments

  1. Sounds great I haven’t heard about wheat germ bread since I was little. Thanks for linking up to Merry Monday! Sharing on G+! Have a great week!

  2. I think I need to get with the program. This week at the link party, several people shared bread making ideas.

    Thanks for sharing at SYC.

  3. I’ve never baked with wheat germ before – thanks for sharing your tips! And thanks for linking up with our Merry Monday party this week :)

  4. Hi Emily, Wheat germ is great in breads, muffins, etc. Thanks for your comments and for hosting Merry Monday! Blessings, Janet

  5. It sounds as something incredibly healthy and good at the same time! Thanks for sharing this at FF this week!

  6. Hi Margy, Thanks for stopping by and for your kind comments! Hope you get a chance to make this bread – it’s wonderful toasted too! Blessings, Janet

  7. I haven’t baked with wheat germ yet, but I love using whole grains and seeds so this one has been on my radar. I love the idea of molasses too!

  8. Hi Julie, I know you’ll like this bread – it’s got so much flavor! Thanks for stopping by and for your comments! Blessings, Janet

  9. There is nothing better than a slice of homemade bread, this looks so good! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Hi Miz Helen, My great-grandmother used to make whole wheat yeast muffins that contained wheat germ and molasses. This recipe reminds me of her. (Of course she died without giving anyone her recipe!) Blessings, Janet

  11. Marvelous bread – I love the flavor wheat germ and molasses gives. Thanks for sharing this with us on Throwback Thursday! See you next week! :)


  12. Hi Teri, I like the combination of flavors in this bread. It makes great toast too! Thanks for stopping by! Blessings, Janet

  13. Hi Janet – This looks like a wonderful bread. I have gotten out of the habit of bread baking, and really need to get back to it. Thanks so much for sharing with the Let’s Get Real party.

  14. Hi Gaye, This is a good bread and it’s great toasted, too! Thanks for your comments and for stopping by! Blessings, Janet

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