Today I did a bit of experimenting to make bread using the white+wheat germ flour I get from Azure Standard. I like the idea of using this flour for quicker batches of bread that don’t require overnight soaking (because the wheat bran is removed there’s no phytic acid to be concerned about), but still has more nutrition than standard white flour. This flour works very well in my version of 30 minute rolls, but I don’t have a good go-to bread recipe using the white+wheat germ flour. Just substituting it for white flour sometimes makes a heavy ‘off’ tasting product.
I used this recipe as a base for my experiments. My version is below, and it turned out quite well. The texture was much closer to a good homemade white flour bread than I was expecting it to be, though unsurprisingly it was a bit denser (not in a bad way, in my opinion). The graham flavor from the wheat germ did also come through a little, but overall, it was an enjoyable bread for both me and my husband, and I hope to continue tweaking it in the future to make it even better. Ideally I’d actually like to eliminate the whole wheat flour and cornmeal from the recipe as well, so as to completely work around phytic acid concerns.
White Plus Wheat Germ Flour Bread
1 TBSP yeast
2 cups warm water
2 TBSP molasses
1 TBSP turbinado sugar
1/4 tsp ginger powder
4 3/4 cups white+wheat germ flour
1 cup whole wheat flour (hard red wheat)
1 TBSP cornmeal
2 tsp salt
2 TBSP coconut oil, melted
Mix first five ingredients and set aside until foamy. Mix next four ingredients in a stand mixer bowl. Add foamy yeast mixture and coconut oil.
Knead until dough passes window pane test. (Mine never quite got there, even after about twenty minutes of kneading, so I just went until I could stretch it out almost to the windowpane thinness before it tore, and called that good enough.)
Grease bowl and let dough rise until doubled, about an hour. Punch down, divide into two loaves and let rise until doubled again, for about 30 minutes. Bake for 20-30 minutes at 375 degrees.