Whole-Wheat Bread With Wheat Germ And Rye

  1. 1. In the bowl of a stand mixer, mix the water, yeast, honey, butter (make sure the butter is also under 100 degrees so you don't kill your yeast) and salt with a rubber spatula. Mix in the rye flour, wheat germ, 2 cups of the white whole wheat flour, and the vital wheat gluten.
  2. 2. Add 3 cups of the white whole wheat flour, attach the dough hook and knead at low speed until the dough is smooth and elastic, about 8 minutes. Add more flour as necessary to get the dough to the right consistency (smooth and elastic, not tacky). Transfer the dough to a lightly floured surface. Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.
  3. 3. Place the dough in a very lightly oiled large bowl and cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
  4. 4. Heat the oven to 375u0b0. Gently press down the dough and divide it into two equal pieces. Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches (width-wise, so it will fit in your loaf pan). With a long side of the dough away from you (hot dog, not hamburger), roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
  5. 5. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205u0b0, about 35 to 45 minutes. Transfer the bread immediately from the baking pans to a wire rack. Cool to room temperature.

water, yeast, ubc, unsalted butter, salt, ubc, toasted wheat germ, flour, vital wheat

Taken from tastykitchen.com/recipes/breads/whole-wheat-bread-with-wheat-germ-and-rye/ (may not work)

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