If your looking for a bread recipe that has a bit more to it than just white bread - this may be it. I make this bread quite a bit for that very reason. Like my other bread recipe's that I've shared with you this past year it comes from the out of print cookbook called All The Way Vegetarian by Dorothy Simms. Their were two wheat germ recipe's in this cookbook and I've chosen this one as the taste is more subtle because their is less wheat germ in it. Here is the recipe with a few of my own minor revisions. 6-61/2 cups white flour, 1/2 cup whole wheat flour, 1/2 cup powdered milk, 1/4 cup wheat germ, 23/4 cups water, 1/4 cup sugar, 21/2 tsp.(s) instant yeast, 3 Tablespoons vegetable shortening, 1 teaspoon sea salt. Combine in large bowl 21/2 cups of the white flour, whole wheat flour, milk powder, wheat germ, and yeast. In saucepan, heat together water, sugar, shortening and salt until warm (110-115 degrees), stirring constantly to melt shortening. (Personally I always get this to hot and then I have to wait for it to cool. If you don't do this and it's to hot you will kill your yeast. I did that the first time. If this happens just wait for the mixture to cool then add more yeast. That's what I did and it turned out fine.) Add to dry mixture and beat thoroughly. Gradually add the remaining flour to make a soft dough, just until the stickiness is gone. Turn out onto lightly floured surface and knead until smooth. Place in a greased bowl, turn once to grease surface. Cover and let rise ( I let it rise 1 hr) near wood stove. Punch down, divide dough in half. Shape each portion into a loaf and place in two greased loaf pans. Place back by woodstove, cover and allow to rise until almost double. Bake 350 degrees for 35-45 minutes. Remove from pans and allow to cool. Makes two loaves.
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