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Milk loaf with wheat germ
Milk loaf with wheat germ
Milk loaf with wheat germ is a type of bread that is made with wheat germ, which is the nutrient-rich embryo of the wheat kernel. It is often added to bread recipes to boost the nutritional content, as wheat germ is a good source of vitamins, minerals, and fiber. The milk in the recipe helps make the bread soft and moist. It’s a delicious and wholesome bread option that can be enjoyed on its own or with toppings like butter or jam.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup wheat germ
- 2 1/4 tablespoon active dry yeast
- 1/4 cup sugar
- 1 tablespoon salt
- 1 cup milk
- 2 tablespoon butter melted
- 1 egg beaten, (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, wheat germ, yeast, sugar, and salt. Mix well.
- Heat the milk in a saucepan or microwave until warm (about 110°F/45°C). Add the melted butter to the warm milk.
- Gradually add the milk mixture to the dry ingredients and stir until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Cover the loaf with a clean towel and let it rise again for about 30 minutes.
- Preheat the oven to 350°F (180°C).
- Brush the top of the loaf with beaten egg wash.
- Bake the Milk Loaf with Wheat Germ in the preheated oven for 30-35 minutes or until golden brown and sounds hollow when tapped.
- Remove from the oven and let it cool before slicing.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 390kcal (20%)Carbohydrates: 72g (24%)Protein: 14g (28%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 49mg (16%)Sodium: 632mg (27%)Potassium: 329mg (9%)Fiber: 4g (17%)Sugar: 16g (18%)Vitamin A: 171IU (3%)Vitamin C: 0.01mgCalcium: 106mg (11%)Iron: 4mg (22%)
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