03/01/2020 22:34

Simple Way to Prepare Any-night-of-the-week Walnut Bread With Wheat Germ

by Luella Carroll

Walnut Bread With Wheat Germ
Walnut Bread With Wheat Germ

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, walnut bread with wheat germ. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Walnut Bread With Wheat Germ is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Walnut Bread With Wheat Germ is something that I have loved my entire life.

My favorite wheat germ bread was no longer available I had to try to copy it, this is what I came up with. Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ. This wheat germ experiment could provide even more bread rise!

To get started with this recipe, we must first prepare a few components. You can cook walnut bread with wheat germ using 8 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Walnut Bread With Wheat Germ:
  1. Prepare 270 grams Bread (strong) flour
  2. Make ready 30 grams Wheat germ
  3. Make ready 20 grams Sugar
  4. Make ready 5 grams Salt
  5. Prepare 6 grams Dry yeast
  6. Make ready 200 grams Water
  7. Make ready 20 grams Shortening
  8. Make ready 50 grams Walnuts

Sprinkling extra wheat germ on yogurt, salads, smoothies, or fruit adds a nutty burst of flavor and extra nutrients. Wheat germ is the small, nutritious centre of a wheat kernel. Detailed nutritional values of Bread, wheat germ. Beauty - Thy name is Pumpkin Bread!

Instructions to make Walnut Bread With Wheat Germ:
  1. Roast the wheat germ and let it cool. (I just do this in a frying pan since it's a small amount. On the left in the photo: before roasting. On the right: after roasting.)
  2. Roast the walnuts and crush them up finely. (I roast them spread out on the baking sheet of the oven toaster.)
  3. Make the dough, and add the walnuts just before it has finished kneading. Knead the walnuts in and leave for the first rising (30 to 40 minutes).
  4. If using a bread machine, put in all the ingredients except for the shortening and start the dough kneading program. Add the shortening 10 minutes afterwards.
  5. After the 1st rising is finished, divide the dough and deflate lightly. Round out each piece of dough, and let it rest (for about 20 minutes).
  6. Deflate the dough lightly with your hands, and roll out with a rolling pin into an oval shape.
  7. Fold the left side in and press down lightly.
  8. Fold the right side in so that it overlaps the left side fold, and press down lightly.
  9. Fold in half, and seal.
  10. This is the sealed up bread dough.
  11. Let the dough rice again (2nd rising) for about 30 minutes, or until the dough increases to 1.5 times its original volume.
  12. Slash the top, and bake in a preheated 200 °C oven for 15 to 20 minutes.
  13. It's delicious sliced and lightly toasted too.1. [Ideal water temperatures to make the dough:] About 30 °C in the spring and fall, 10 °C in the summer, and about 45 °C in the winter. I warm it up in the microwave.

Between the whole wheat, wheat germ, flax seeds, honey, walnuts, milk and pumpkin, you have a whole caboodle of "health terms" to make a nutritionist ecstatic! I increased the final dough's Mary, what a beautiful loaf and amazing looking macarons. A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven in the summer. Add some fun to your broccoli side dish with a crispy wheat germ topping.

So that’s going to wrap it up for this exceptional food walnut bread with wheat germ recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!


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