(Fresh) Wheat Germ
Posted: 16 March 2008 12:00 AM   [ Ignore ]
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I’ve searched the site, but can’t find an answer to this:

The Heart of Wheat bread specifically calls for untoasted wheat germ. My supermarket and health food store only has the toasted. I assume because it keeps longer. Is it really NOT OK to use the toasted? It’s not hard to send away, I suppose, and get the wheat germ in the mail, but it’s easier to just pick it up.

I’ve avoided this bread because I can’t find the wheat germ, and I’m missing terribly a wheat or whole-wheat flavored bread. The regular hearth loaf is good, but gets boring after a little while, you know??

Thanks.

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Posted: 18 March 2008 01:12 AM   [ Ignore ]   [ # 1 ]
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I haven’t tried this recipe but I would vote for give it a try.
The wheat germ doesn’t contribute structure to the bread, just flavor and some texture. Toasted germ shouldn’t hurt the recipe. I prefer toasted in most cases anyway. I find untoasted slightly bitter.
How bad can it be?

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