White Mountain Bread with Wheat Germ

Looking for a wheaty sandwich bread? This white bread with wheat germ added is a great addition to the sandwich repertoire. 

Ingredients:

3/4 cups warm water (105-115 F)
1 tbsp active dry yeast
pinch of sugar
1 1/2 cups milk (105-115 F)
3 tbsp melted butter (or oil)
3 tbsp honey
1 tbsp salt
1 cup wheat germ (Bob's Red Mill)
5-5 1/4 cups unbleached all purpose flour or bread flour

Instructions:

1. In a small bowl, pour 1/4 cup of the warm water and add the yeast, along with a pinch of sugar. Stir gently to mix and allow to sit for 10 minutes at room temperature or until frothy and at least doubled in volume.


2. In a large bowl using a whisk, or a Kitchen Aide mixer using the paddle attachment, combine the remainder of the water, the milk, melted butter, salt and the wheat germ. Beat hard until smooth, about 3 minutes by hand or 1 minute in the mixer. Add the flour, 1/2 cup at a time until a soft dough forms, which just clears the sides of the bowl. If making by hand, switch to a wooden spoon when necessary. The dough should be tacky and a little stiff.


3. If kneading by hand, turn out onto a lightly floured countertop and knead until smooth and springy (1-3 minutes for machine-mixed dough, or 4-7 minutes for hand-mixed dough).

If kneading by machine, switch from the paddle to the dough hook and knead for 5-6 minutes, or until the dough is smooth and springy and springs back when pressed with a fingertip. 


4. Place the dough in a deep, greased container and turn once to coat the top with oil. Cover completely with plastic wrap and allow to rise at room temperature until doubled in bulk, about 1-1 1/2 hours. 

To check the dough, press a fingertip into it. If the indentation remains, the dough is ready. Your dough may take longer; each batch of dough is different.

If you wish, you may wrap in a double layer of plastic wrap at this point and refrigerate the dough for up to 18 hours.


5. Turn the dough out onto a lightly floured countertop to deflate.

Grease two 9 x 5-inch pans. Divide the dough into two equal pieces. Pat each piece into a long rectangle and fold the dough into thirds, overlapping the ends in the middle. Then, beginning at the short end of the dough, jelly roll it into a cylinder about 9 inches long (or the length of your pan). Pinch the seams together (end of roll and long seam), using water to adhere the dough together if necessary.

Grease the top with spray oil and cover loosely with plastic wrap. Let rise at room temperature until the dough is fully doubled in size and about two inches over the side of the pan (at least 45 minutes).


6. 20 minutes before baking, preheat the oven to 375 F.

When your dough is ready to bake, remove the plastic wrap and, using a serrated knife or razor blade, and make a long, 1/4-inch deep slice lengthwise down the loaf so it can expand during baking.

Immediately put into the oven and bake for 40-45 minutes, or until the loaves are golden brown and the sides slightly contract from the edges of the pan.

To check, lift the bread from the pan and tap the bottom of the loaf--it should sound hollow and the entire loaf should be golden brown. If the bottom of the loaf is too pale, you can remove it from the pan and place directly on the oven rack to brown in 5-minute increments.

When baked, transfer the loaves to a cooling rack and allow to cool for at least 15 minutes before serving. Loaves are best slightly warm or at room temperature.

Results:
My only dissatisfaction with this recipe was the fact that I did not allow my dough to rise enough before putting it in the oven. Had I done so, the loaf would have been less dense and even better. As is, it turned out with a complex flavor and perfect for everyday sandwich bread.