I want to bake the Heart of Wheat Bread (TBB), but there is no
way to find here “fresh wheat germ”, just plain “wheat germ”,
which I suppose is toasted.
What would be the effect of using toasted wheat germ,
instead of the fresh one?
Thanks in advance,
I bake my dog bones with Wheat Germ. I use Bob’s Red Mill. It is called “Natural Raw Wheat Germ”. It is, as you described, flakes of brown, yellow and beige. It is an excellent source of Vitamin E and adds fiber to your baked goods as well as adding whole grains to your diet. The bag describes how to toast the wheat germ and gives recipes for it’s use.
Silvia, I have to be honest, this is one area in which I don’t follow Rose’s directions exactly. I find that wheat germ from the jar just doesn’t taste right in bread, or at least I don’t care for it. I have tried both toasted and untoasted, but didn’t like the flavor of either. Adding wheat germ and bran is meant to mimic using high-extraction flour, which is available commercially but not to home bakers. It is easy-peasy to make your own high-extraction flour at home by straining whole wheat flour through a fine strainer. The larger bran flakes will be left in the strainer and everything else will fall through. Instead of adding wheat germ/bran, consider using this homemade high-extraction flour for about 10% of the total flour in the recipe.
Julie, that’s very interesting.
As I understood from the recipe, the wheat germ helps with the fermentation.
That’s why I asked if the kind of wheat germ mattered.
Still, what´s the point in using high extraction flour?
(I am going now to google “high extraction flour”)