Whole Wheat & Wheat Germ Bread

1 tsp. sugar
1/4 cup warm water @ 110 degrees
1 - 7g packet of active dry yeast
2 tbsp vital wheat gluten
1/2 cup warm water
3 tbsp honey
1/2 tsp. salt
1/4 cup toasted wheat germ
2 cups whole wheat flour
1/2 cup buckwheat flour

Add all flour, salt, honey, and wheat germ to stand mixer. Mix on low speed with paddle attachment for 30 seconds. Let mixture rest for 10 minutes.

Warm 1/4 cup water, add sugar and sprinkle with yeast. Let sit for 10 minutes to proof.

Once yeast water is foamy, start to stand mixer and mix with dough hook attachment for 10 minutes, scrapping down sides. Add remaining water sparingly until a dough forms and no longer sticks to the sides of the bowl.

Remove and place dough in large bowl sprayed with oil. Put in warm spot to rise. Cover with towel and let double for an hour and a half. Punch down after doubling.

Shape dough to form bread loaf. Spray bread pan with non stick spray. Place dough in bread pan and let it rise once more for another hour and a half.

Place empty broiler pan or baking sheet on bottom of oven. Preheat oven to 425. Add 1/2 water to pan once oven is heated and quickly place bread pan in oven. Bake bread at 425 for 10 minutes. Then turn oven down to 350 and let it continue to bake for 20 or so minutes.

Remove from oven and cool on rack. Slice and refrigerate any bread not immediately eaten. Nice and crusty on the outside and soft inside. Delicious.


Serving Size: 15 thin slices

Number of Servings: 15

Recipe submitted by SparkPeople user SABSY99.