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Wheat Germ Bread

Wheat Germ Bread
Wheat germ gives a subtle nuttiness, and molasses adds a real depth of flavor to this hearty bread.
Yield 1 loaf



  • 2 3/4 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup wheat germ
  • 1 1/2 teaspoon table salt
  • 1 cup warm water (120-130°F)
  • 1/4 cup molasses
  • 2 tablespoons shortening
  • 1 large egg


  • In a stand mixer bowl, combine 1 1/2 cups flour, yeast, wheat germ and salt; mix well using a paddle attachment. Add water, molasses, shortening, and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. Gradually stir in remaining flour to make a stiff batter.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Cover; let rise until light and doubled, about 1 hour.
  • Stir down batter. Spoon into greased 9×5-inch loaf pan or 2-quart casserole dish. Cover; let rise in warm place until light, about 45 minutes.
  • Preheat oven to 375°F.
  • Bake for 35 to 40 minutes until deep golden brown. Remove from pan; cool on wire rack.


Photo by  Stephie Cooks.

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Review & Comments

Sadie | Reply

Is the yeast measure correct? Two packages of yeast for 2 3/4 cups of flour seems excessive.

Red Star Yeast | Reply

Hi Sadie – Yes, it is correct. This recipe is a ‘batter’ and has only a short (1 hour) bulk rise time to develop the gluten, so the additional yeast helps give it a better rise. However, you could try it with one packet and let it bulk rise longer (up to 1 1/2 to 2 hours, or until double in size) and may need to adjust the final rise before baking.
Let us know if you try it and how it turns out!
Happy baking!

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