Wheat Germ Sesame Bread Recipes

SESAME WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

WHEAT GERM SESAME BREAD

Steps:

• Add ingredients following manufractures recommaditions.
• can be baked in the machine.
• or use dough setting.
• remove and form into loaf.
• place in oiled bread pan.
• rise until doubled.
• bake in 375 degree oven for 30 minutes.

WESTRUP WHOLE WHEAT BREAD

Steps:

• In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the whole wheat flour, wheat bran, 3 cups of the bread flour, wheat germ, milk powder, brown sugar, wheat gluten, sesame seeds, and salt; stir well. Mix in the yeast mixture, oil and eggs.
• Add the remaining bread flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8x4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

WHEAT GERM ZUCCHINI BREAD

Steps:

• Grease and flour 2 bread pans.
• Tap out excess.
• Preheat oven to 350 degrees F.
• Sift flour, salt, baking powder and baking soda together into a small bowl.
• Stir in wheat germ.
• Beat eggs until very frothy.
• Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
• This takes awhile.
• You'll need an electric mixer.
• With mixer on low speed, gradually add the dry ingredients.
• Dust nuts lightly with flour.
• Add them along with the zucchini and blend gently into the batter with a rubber spatula.
• Pour into prepared pans.
• (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
• Bake for about 1 hour until top of the bread springs back when lightly touched.
• Cool on wire rack for about a half hour.
• When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
• Easy does it.
• Slide the bread out and allow to cool completely on the bread board.
• Cover loosely with a light towel or piece of plastic wrap to keep from drying out.

SESAME WHEAT BRAIDS

Steps:

• In a large bowl, dissolve yeast in water. Add sugar and oil; mix well. Stir in whole wheat flour; let stand until the mixture bubbles, about 5 minutes. , In a small bowl, beat eggs and water. Remove 2 tablespoons to a small bowl; cover and refrigerate. Add remaining egg mixture and salt to batter; mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into thirds., Shape each into a rope about 15 in. long. Place 3 ropes on a greased baking sheet; braid. Pinch each end firmly and tuck under., Repeat, placing second braid on the same baking sheet. Brush braids with the reserved egg mixture; sprinkle with sesame seeds. Let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes. Remove from baking sheet to cool on a wire rack.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.