Whole Wheat Bread with Wheat Germ and Rye
Why This Recipe Works
Our whole wheat bread recipe produces a wheaty but not grainy loaf, chewy but not tough, full-flavored but not overpowering, by using the right amounts and kinds of flour as well as the right proportions of salt, yeast, and sweetener. But our real breakthrough when developing our whole wheat bread recipe came when we added wheat germ to our dough, which gave our bread a nutty flavor and a slightly more complex texture. Wheat germ, accompanied by a little rye flour, some honey, and some butter (as well as good proportions of the usual suspects—3 cups whole wheat flour, 2 3/4 cups all-purpose flour, and 1 1/2 tablespoons yeast), helped us to get our whole wheat bread recipe just right.