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Whole wheat bread with flax and wheat germ

I have had many requests for my bread recipe so… this is it.  I make 2, sometimes 4 loaves a week.  We have not purchased bread from the store in over a year.  I use my trusty KitchenAid Mixer for all of my bread adventures.  When I began this journey, I found this- allrecipes.com whole wheat bread, which gave me a good start, but I didn’t know the first thing about making bread.  I was clueless.  I wanted details and pictures to see if I was doing it right. What is it supposed to look like?, How do I “roll” it out? etc.  I may have gone overboard with the pictures but I hope maybe someone who never thought they could bust out a loaf of bread feels more confident after seeing this recipe. Whole wheat bread with flax and wheat germ is soft, delicious and full of fiber.  Feel free to say out loud “I just made my own bread… like a boss”  when you’re done.

Whole wheat bread with flax and wheat germ
Print Recipe
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
25-27 minutes 2.5 hours
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
25-27 minutes 2.5 hours
Whole wheat bread with flax and wheat germ
Print Recipe
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
25-27 minutes 2.5 hours
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
25-27 minutes 2.5 hours
Ingredients
Servings: loaves
Instructions
  1. First of all i'd like to note that I detailed the crap out of this thing before I took the picture. It is my belief that anyone who uses their Kitchenaid Mixer on the daily (almost), will not have a picture perfect mixer. If you do then hats off to you. Apparently I'm slacking and I do not intend on picking up that slack anytime soon. moving on...
  2. Pour three cups warm water into your mixing bowl. Add your yeast and 1/4 cup of honey. Let sit 6-8 minutes until dissolved and bubbly.
  3. Once it looks like this,
  4. add 5 cups of the regular flour and turn mixer on low speed (2) until just incorporated, scraping the sides if you need to.
  5. Let sit for 25-30 minutes until big and poofy. I would say bubbly but its more poofy.
  6. Turn the mixer back on low speed and add butter, divided honey and salt. Slowly add two cups of the whole wheat flour, the flax and wheat germ. Mix 2 minutes.
  7. Mix for an additional 2-3 minutes adding more whole wheat flour in 1/2 cup increments as needed. When your dough starts pulling away from the mixer, you're good.
  8. Oil the biggest and ugliest blue bowl you can find... (or just a big bowl) with cooking spray and transfer your dough to the bowl, turning it in the oil to coat.
  9. Let dough double in size. (this will take about an hour). It should look like this.
  10. Now it gets fun. Get physical and punch that dough right in the face....twice.
  11. Get fresh with it. Smack it up, flip it and rub it down. (separate it into two equal portions)
  12. Roll out to 15x5 (ish) inch rectangles on a lightly floured surface.
  13. Fold each side of the dough into the middle.
  14. Roll dough jelly roll style.
  15. Should look something like this.
  16. Pinch the sides of the jelly roll to close the edges and place doughs with the pinched edges facing long ways into greased 9x5x2 pans. I use Wiltons "perfect results" pan. The slices are bigger and I think the loaf just looks prettier. So there! Let dough rise in a draft free area (not by a window or open door) for about an hour to double size.
  17. Bake those babies at 350 degrees for 25-27 minutes....no peeking!, unless you have an oven light. I have a lightless dinosaur oven so I have no choice. Remove from oven and admire your work.
  18. Take a stick of butter...not fake butter, real butter. The kind that's just cream and salt. I want you to rub that stick all over the tops of those bad boys. Just to keep the tops soft (2-3 teaspoons).
  19. Remove loaves from pans and admire again... Let cool to room temperature and store in the refrigerator in a sealable Ziplock bag. I store one in the fridge to use for the week and one in plastic wrap and foil to keep in the freezer.
Recipe Notes

These loaves aren't perfectly shaped.  They don't have to be.  They are handmade and frickin'  delicious.  No dough conditioners, high fructose corn syrup or calcium propionate (to preserve freshness)  They will stay fresh for a week in the fridge.  The flavor and texture make this bread my tried and true staple.  It. Is. Good.

tmblogo

Bake a loaf and click to vote!  All votes are much appreciated.  Thank you!!!!

 

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About the author

Sara Pittman

Sara is from sunny San Diego CA. She is a wife, busy mother of 3 and amateur chef stumbling through organized chaos on a daily basis using sarcasm and humor to soften the blow...that's what she said. She will take any opportunity to demonstrate the running man in public and enjoys being a sarcastic smart ass.

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