This is a sponsored post with Red Star Yeast, but all opinions are 100% my own.
I know that it’s late summer and I probably *should* be giving you more last-minute salad recipes and burgers and things of the like.
Luckily, my friend Julia has taken care of that for us. Me? I’m the crazy lady who can’t help but bake bread in the middle of a heat wave.
Someone, commit me.
Actually, you know what? If baking delicious, hearty bread year-round is wrong, I don’t want to be right.
This recipe for Wheat Germ Bread comes straight from Red Star Yeast. To all of my bread-bakers out there – have you tried baking with Red Star Yeast yet? I am kind of a believer in “you get what you pay for” in this world, and I think that’s certainly true of my baking ingredients. Trust me friends – buying high-quality ingredients makes a real difference in your baked goods, and baking with a high-quality yeast really does produce breads that rise more and eliminates a lot of the questioning that can go into baking with yeast.
But back to the bread. There are two ingredients in this recipe that really give it depth and make it different from your average white bread: wheat germ, which gives the bread a subtle nuttiness and great crumb, and molasses, which provides a real depth of flavor (and a lovely color to the finished loaf). This bread is hearty enough to make great toast (perhaps with some homemade Apple Cherry Butter), but still soft enough to use for sandwiches. And to make it even better, there is no kneading involved with this recipe. Yep, that’s right, it is as easy as can be to make.
This may just become your new go-to bread recipe.
Recipe from Red Star Yeast.
- 2¾ cups all-purpose flour
- 2 packages (4½ teaspoons) Red Star Active Dry Yeast
- ½ cup wheat germ
- 1½ teaspoons salt
- 1 cup warm (~120 degrees) water
- ¼ cup molasses
- 2 tablespoons melted shortening
- 1 egg, lightly beaten
- In large mixer bowl, combine 1½ cups of the flour, yeast, wheat germ and salt; mix well. Add water, molasses, shortening and egg. Blend at low speed until combined; increase speed to medium and beat 3 minutes.
- Remove bowl from mixer and, by hand, gradually stir in remaining flour about ½ cup at a time to make a stiff batter. Cover; let rise until light and doubled, about 1 hour.
- Stir down batter. Spoon into greased 9 x 5-inch loaf pan or 2-quart casserole. Cover; let rise in warm place until light, about 45 minutes.
- Near the end of the second rise, preheat oven to 375 degrees. Bake for 35 to 40 minutes until deep golden brown. Remove from pan and cool on a baking rack.