Wheat Germ Casserole Bread Brody Food

WHEAT GERM BREAD

Steps:

• In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
• In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
• Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
• Add olive oil and proofed yeast mix well. Mix until a smooth ball forms.
• Take out of mixer and knead on slightly floured board (4-5 minutes).
• Put dough in a large greased bowl and cover with a clean towel.
• Let rise in a warm place for 60 minutes until double in bulk.
• Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
• Let rise for another 30-45 minutes.
• Bake at 375°F for 25 minutes.
• Take out of oven brush with butter, let cool on wire rack.

WHEAT GERM BREAD

Steps:

• In large mixer bowl, combine 1½ cups of the flour, yeast, wheat germ and salt; mix well. Add water, molasses, shortening and egg. Blend at low speed until combined; increase speed to medium and beat 3 minutes.
• Remove bowl from mixer and, by hand, gradually stir in remaining flour about ½ cup at a time to make a stiff batter. Cover; let rise until light and doubled, about 1 hour.
• Stir down batter. Spoon into greased 9 x 5-inch loaf pan or 2-quart casserole. Cover; let rise in warm place until light, about 45 minutes.
• Near the end of the second rise, preheat oven to 375 degrees. Bake for 35 to 40 minutes until deep golden brown. Remove from pan and cool on a baking rack.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

BREAD MACHINE WHEAT GERM BUTTERMILK BREAD

Steps:

• Select the 1 1/2 pound loaf size.
• Add the ingredients to the machine according to manufacturer's directions.
• Select the basic white bread cycle.

QUICK WHEAT GERM BREAD

Steps:

• Preheat oven to 350. Spray 8x4" loaf pan with nonstick cooking spray. Measure 2 Tbsp wheat germ; set aside.
• Combine remaining wheat germ, flours, sugar, baking soda, baking powder and salt in large bowl. Add raisins; stir until coated. Beat buttermilk, butter and egg in small bowl until blended. Stir into flour mixture. Pour into prepared pan; sprinkle with reserved 2 Tbsp wheat germ.
• Bake 40-50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack. Serve warm or at room temperature.

WHEAT GERM ZUCCHINI BREAD

Steps:

• Grease and flour 2 bread pans.
• Tap out excess.
• Preheat oven to 350 degrees F.
• Sift flour, salt, baking powder and baking soda together into a small bowl.
• Stir in wheat germ.
• Beat eggs until very frothy.
• Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
• This takes awhile.
• You'll need an electric mixer.
• With mixer on low speed, gradually add the dry ingredients.
• Dust nuts lightly with flour.
• Add them along with the zucchini and blend gently into the batter with a rubber spatula.
• Pour into prepared pans.
• (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
• Bake for about 1 hour until top of the bread springs back when lightly touched.
• Cool on wire rack for about a half hour.
• When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
• Easy does it.
• Slide the bread out and allow to cool completely on the bread board.
• Cover loosely with a light towel or piece of plastic wrap to keep from drying out.

SUPER SOFT BREAD MACHINE ROLLS WITH WHEAT GERM

Steps:

• In bread machine pan, put in the following order: butter, warm milk, vanilla essence, eggs, sugar, flour, salt and wheat germ. And lastly yeast.
• Select dough setting.
• When cycle is completed, turn dough onto a lightly floured surface.
• Shape the dough into about 16 balls and placed them into 2 greased loaf pans, but you can also shape them into buns.
• Cover the pan (and dough) with saran wrap and leave it in a warm, draft-free place to rise for about an hour - the dough should have expanded to at least double it's original size.
• Bake at 350 degrees for 13-16 minutes or until golden brown.

IRISH BROWN BREAD

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
• Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
• Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

SIMPLE CORNBREAD WITH WHEAT GERM

Steps:

• Stir dry ingredients together.
• Make a well, add remaining ingredients, and stir just until moistened.
• Pour into sprayed 9 inch pie plate and bake 25 minutes at 400 degrees; cool on rack 15 minutes, invert bread onto rack, and cut into wedges.
• Edited to say: I have been making this with 1/2 cup of unbleached flour and 1/2 cup of wheat germ (increasing the wheat germ), and it is just as delicious -- so try it the healthier way if you are so inclined!

WHOLE WHEAT HONEY CASSEROLE BREAD

Steps:

• Combine the whole wheat flour and yeast in a large bowl.
• Heat the buttermilk, molasses, honey, salt, and butter to 115 degrees and add to the above; mix well.
• Add the rolled oats, eggs, and enough flour to make it a good consistency.
• Rise for 1 hour.
• Shape and put into two 1 1/2 quart casserole.
• Rise till double--about 45 minutes.
• Bake at 375 degrees for 25-35 minutes.

WHEAT GERM SESAME BREAD

Steps:

• Add ingredients following manufractures recommaditions.
• can be baked in the machine.
• or use dough setting.
• remove and form into loaf.
• place in oiled bread pan.
• rise until doubled.
• bake in 375 degree oven for 30 minutes.