Whole Wheat Honey and Wheat Germ Bread.

Variety is the spice of life, especially in baking your own homemade bread! Whole Wheat Honey and Wheat Germ Bread will be on repeat at your house, like it is in ours!

Modern and old fashion meet in the middle with this recipe.

The process of baking a single loaf of bread is always the same, as we do soak our grains before baking. But using the bread machine, is is so easy. soak the grain flour, layer the remaining ingredients, mix and rise. We do bake traditionally however. After the machine signals the dough cycle is over, simply shape into a loaf, and let rise once again before baking, and bake. 

Written out, it does seem like a bit of a chore, but in all honesty each step takes but a few minutes and the rewards are delicious! Most of the recipes I make, remake and develop have this same basic outline for process. They are mostly easy, can be accomplished in steps and the taste is well worth the effort. And this loaf of Whole Wheat Honey and Wheat Germ Bread follows that same path. 

We love having a variety of single loaf recipes to call upon for variety. 

This is perfect to be in the bread box on a constant bases, and for smaller families, a single loaf of bread is often the best choice. I do have a four loaf recipe that I make for our multi-generation household. But even that 4 loaf batch must be frozen as neither family can nor does go through two loaves of bread, quick enough to keep it at room temperature until eaten. And then there is the another reason for just a single loaf of bread. Variety! 

Is this "grab and go: worthy? Yes, yes it is!

Whole Wheat Honey and Wheat Germ Bread is delicious as well as whole grain and high protein, making it especially handy for those mornings where there is not much time and you run out the door with buttered toast in hand on your way to work or chores! True confession, more than once during my working years, breakfast was eaten on the road, on the way to work...and all in all not a bad choice when made with whole foods that are good for you and taste great too.

 

This recipe is part of a series of single loaf recipes for variety bread baking: 

For those that love baking and are interested in single loaves of bread, to add variety to your meal plans. We offer this list of our other favorites! Each offers whole-wheat goodness and delicious flavor. 

Double Batch of Seeded Whole Wheat Bread. 

Whole Wheat Raisin Walnut Bread.

Savory Cheese and Onion Bread.  

A Single Loaf of Whole Wheat Bread.  

Whole Wheat Carrot Chia Bread.

 

Ingredients needed for this recipe:

• whole wheat flour
• apple cider vinegar
• yeast
• salt
• honey
• oil
• gluten flour
• wheat germ
• oatmeal
• oat bran

You will also need the following:

• measuring cups
• measuring spoons
• medium sized mixing bowl
• automatic bread machine
• loaf pan

Now we are ready to begin!

Whole Wheat Honey and Wheat Germ Bread
by the seat of my pants
350-degree for baking

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole wheat flour, we like pastry grind

In the medium sized mixing bowl, stir the water, whole wheat flour and apple cider vinegar together, a few lumps are fine. You will want the consistency of a dough, not a batter. Use the amount of flour needed. Cover and let rest overnight.

The next day, add all ingredients to the bread machine pan in the following order:

2 T water
2 t yeast - I use instant yeast for all baking
2 T oil
3 T honey
soaked whole wheat dough, from the day before
1/4 c gluten flour
1/4 c wheat germ
1/2 c oats
1 t salt

additional whole wheat flour if needed

Use the dough cycle to process into a dough. If the dough seems too stiff, add an additional teaspoon of water, and check the consistency again. Or if too wet add a tablespoon of additional whole wheat flour. 

Once the dough cycle has ended, remove the dough from the pan. On a flour or oat bran dusted surface shape into a loaf, place in prepared bread pan.

Let rise to doubled in bulk. 

Bake 30-40 minutes or until done in your oven.

Turn out to cool completely, before slicing. 

Storage options for Whole Wheat Honey and Wheat Germ Bread. Store in a large plastic freezer bag removing all the air when resealing the bag. You may freeze for longer storage. 

UPDATE:  For your convenience, a "copy and paste" version of Whole Wheat Honey and Wheat Germ Bread has been included below. 

You may also enjoy:

Maple Bacon Cornbread.

#WholeWheatThat’sGoodToEat!

#norefinedsugar

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape. 

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  

 

Printable "copy and paste" version:

Whole Wheat Honey and Wheat Germ Bread
by the seat of my pants
350-degree for baking

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole wheat flour, we like pastry grind

In the medium sized mixing bowl, stir the water, whole wheat flour and apple cider vinegar together, a few lumps are fine. You will want the consistency of a dough, not a batter. Use the amount of flour needed. Cover and let rest overnight.

The next day, add all ingredients to the bread machine pan in the following order:

2 T water
2 t yeast - I use instant yeast for all baking
2 T oil
3 T honey
soaked whole wheat dough, from the day before
1/4 c gluten flour
1/4 c wheat germ
1/2 c oats
1 t salt

additional whole wheat flour if needed

Use the dough cycle to process into a dough. If the dough seems too stiff, add an additional teaspoon of water, and check the consistency again. Or if too wet add a tablespoon of additional whole wheat flour. 

Once the dough cycle has ended, remove the dough from the pan. On a flour or oat bran dusted surface shape into a loaf, place in prepared bread pan.

Let rise to doubled in bulk. 

Bake 30-40 minutes or until done in your oven.

Turn out to cool completely, before slicing. 

Storage options for Whole Wheat Honey and Wheat Germ Bread. Store in a large plastic freezer bag removing all the air when resealing the bag. You may freeze for longer storage. 

~~~~