HOVIS®-Style Wheatgerm Bread

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HOVIS®-Style Wheatgerm Bread

Yield 1 loaf

Author Harriett Sebastian

Simple and nutritious with a chewy/crispy crust and tender crumb

Ingredients

• 1 1/2 cups water, 95-100°F (35-43°C)
• 1 tablespoon blackstrap molasses
• 1 1/2 teaspoons yeast
• 3 cups (500g) bread flour (plus extra for kneading & preparing the pan)
• 2/3 cup (55g) wheat germ
• 1 1/2 teaspoons salt
• 2 teaspoons oil or melted butter

Instructions

1. Preheat oven to 425°F (218°C).
2. Dissolve molasses in lukewarm water; then, add yeast and allow to sit 10 minutes until yeast begins to foam.
3. Blend flour, wheat germ and salt in a large bowl. When molasses mixture is ready, add to flour mixture and mix until all flour is incorporated.
4. Sprinkle a small amount flour on a clean surface. Turn dough onto surface and gently knead 10 minutes, to allow the gluten to develop.
5. Lightly grease bowl and dough. Place dough in bowl. Cover with a tea towel and allow to sit until dough has doubled in size (about 1 hour).
6. Turn dough onto lightly floured surface. Gently punch down to remove air bubbles. Knead dough 2 minutes; then, form into loaf shape, being sure to turn under the edges to make the top and sides smooth.
7. Place dough into greased and floured loaf pan. Cover and allow to sit for 30 minutes to 1 hour, until dough has risen almost to the top of the pan.
8. Bake 35 minutes, checking halfway. If bread is browning too much on top, lightly tent with foil. Remove from pan and place on cooling rack. Allow to cool before slicing.