John Myers
White Bread with Dried Wheat Germ
The perfect white bread with dried wheat germ recipe with a picture and simple step-by-step instructions.
- 480 g Wheat flour type 550
- 50 g Wheat germ, dried
- 2 tbsp Wheat gluten / gluten flour
- 1 tsp Baking malt
- 10 g Salt
- 1 packet Dry yeast
- 330 g Water
- 2 tbsp Olive oil
- I also prepare the dough for this bread on the evening before the baking day, as I usually do.
- To do this, sift the flour and the wheat germ into a bowl, then add the remaining dry ingredients (including the dry yeast) and mix well.
- Now add the water and mix the ingredients with a spatula or your hands until the flour absorbs the water and a coarse, irregular lump of dough is formed.
- Cover and let stand for 20 minutes (= autolysis).
- After the autolysis time, turn the lump of dough onto a lightly floured work surface and knead until a smooth dough is formed (approx. 8 to 10 minutes for this dough).
- Cover and let the resulting dough rise at room temperature for about 15 hours.
- On the baking day (= the next day), place the dough on a lightly floured work surface and carefully degas.
- Then knead it lightly and then knead it round.
- Let the round dough stand covered for about 10 minutes so that it can relax.
- Then work the dough for a long time and put it in a small greased bread pan (bread box). You can also put the dough on a floured baking sheet, but since it is very soft, it tends to spread, so a baking pan is recommended for this bread.
- Let the dough rest in the mold, covered, for about 1 hour.
- Preheat the oven to 250 degrees top and bottom heat and have a bowl of hot water ready.
- After the hour has passed, scratch the bread decoratively and place in the oven. The bowl with the hot water as well.
- Now bake for about 15 minutes with steam on high heat, then switch back to 190 degrees, remove the bowl and bake the bread for another 30 minutes.
- Let cool on a wire shelf before cutting.
- TIP: The taste of the bread can be enhanced by adding bread spices.
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