SUPER SOFT BREAD MACHINE ROLLS WITH WHEAT GERM
This recipe is adapted from the buttery bread machine rolls recipe (recipe #65340) with a few small personal touches. I decided to try adding replace the flour with a percentage of wheat germ for some fiber and thankfully it still turned out very soft and tasty! I also added vanilla essence for a mild fragrance!
Provided by Chun1820
Categories Yeast Breads
Time 2h13m
Yield 2 loafs
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1580.3, Fat 60.6, SaturatedFat 34.3, Cholesterol 350.6, Sodium 2211.2, Carbohydrate 215.2, Fiber 10.7, Sugar 26.5, Protein 41.8
WHEAT GERM BREAD
My favorite wheat germ bread was no longer available I had to try to copy it, this is what I came up with. Its great toasted.
Provided by Calee
Categories Yeast Breads
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 9
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.
QUICK WHEAT GERM BREAD
I found this in the "Favorite Brand Names: Gifts From the Kitchen" cookbook and I am posting for safekeeping.
Provided by PSU Lioness
Categories Quick Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 154.9, Fat 5.3, SaturatedFat 2.8, Cholesterol 26.5, Sodium 232.6, Carbohydrate 23.6, Fiber 1.9, Sugar 9.1, Protein 4.6
WESTRUP WHOLE WHEAT BREAD
I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven't bought bread at the grocery in years.
Provided by Shannon Westrup
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h10m
Yield 40
Number Of Ingredients 13
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
- Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 91.6 calories, Carbohydrate 14.1 g, Cholesterol 9.9 mg, Fat 2.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 195.8 mg, Sugar 4.3 g
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