This Wheat Germ and Honey Bread offers a delightful balance of nutty whole grain flavor and gentle sweetness. The addition of vital wheat gluten ensures a satisfying chew and good rise, while the wheat germ adds a nutritious crunch and earthy depth. Buttermilk provides a tender crumb and subtle tang that complements the honey beautifully. Ideal for breakfast toast, sandwiches, or simply enjoyed with a pat of butter, this loaf has a soft interior and a golden crust. It is a comforting, home-style bread that feels both rustic and refined. Perfect for vegetarians and those seeking a healthier homemade bread option, this recipe is simple enough for weeknight baking yet impressive enough for weekend brunches. Store in an airtight container to maintain freshness.
Wheat Germ And Honey Bread For Abm
Description
This Wheat Germ and Honey Bread offers a delightful balance of nutty whole grain flavor and gentle sweetness. The addition of vital wheat gluten ensures a satisfying chew and good rise, while the wheat germ adds a nutritious crunch and earthy depth. Buttermilk provides a tender crumb and subtle tang that complements the honey beautifully. Ideal for breakfast toast, sandwiches, or simply enjoyed with a pat of butter, this loaf has a soft interior and a golden crust. It is a comforting, home-style bread that feels both rustic and refined. Perfect for vegetarians and those seeking a healthier homemade bread option, this recipe is simple enough for weeknight baking yet impressive enough for weekend brunches. Store in an airtight container to maintain freshness.Ingredients
Directions
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Add the buttermilk, water, honey, and margarine to the bread machine pan.
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Add the whole-wheat flour, bread flour, wheat germ, vital gluten, and salt on top of the liquid ingredients.
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Create a small well in the center of the dry ingredients and add the yeast, ensuring it does not touch the liquid.
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Select the desired bread setting (such as Whole Wheat or Basic) and crust color on your bread machine.
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Press start to begin the baking cycle.
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Once the cycle is complete, remove the loaf from the pan immediately.
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Cool the bread on a wire rack before slicing to ensure a proper texture.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Sodium 180mg8%
- Total Carbohydrate 35g12%
- Dietary Fiber 3.5g15%
- Sugars 6g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adjust Liquid: Bread machines vary in hydration needs. If your machine tends to make dry dough, start with only 1/8 cup of water instead of 1/4 cup. During the initial kneading phase, observe the dough ball. It should form a smooth, tacky ball that clears the sides of the pan. If it looks too dry or crumbly, add water one teaspoon at a time through the feed chute. If it looks too wet and shaggy, add flour one tablespoon at a time.
Soft Crust Tip: To achieve a softer crust, place the finished loaf into a plastic bag while it is still warm. This traps the steam and softens the crust as it cools. Let it cool completely before slicing.
Ingredient Order: For most bread machines, liquids go in first, followed by dry ingredients, with yeast added last. However, always consult your specific manufacturer's manual, as some models (like certain Zojirushi models) may have different preferred orders.
