Nutritional Info

Nutrition Facts

Serving Size 1 (107g)

Calories 735
Calories from Fat 660 (90%)
Amount Per Serving %DIV
Total Fat 73.3g 113%
Saturated Fat 18.1g 91%
Monounsaturated Fat 49.7g
Polyunsaturated Fat 5.5g
Trans Fat 0.0g
Cholesterol 1.9mg 1%
Sodium 127mg 6%
Potassium 36.4mg 1%
Total Carbohydrate 9.7g 3%
Dietary Fiber 0.4g 2%
Sugars 4.7g
Protein 2.9g 6%

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Recipe Description
This makes a slightly sweet soft bread, ideal for sandwiches or toast.
Prep time
1 hr 55 min
Cook time
50 min
Ready In
2 hr 45 min


Serves Tool

Serves To:USMetric
1 Package(pk)  rapid rise yeast
1 Cup(c)  1% low fat milk, warmed to room temperature
1 Cup(c)  warm water
2 Tablespoon(T)  honey
2 Tablespoon(T)  unsalted butter, melted
1/2 Cup(c)  wheat germ, toasted
1/3 Cup(c)  wheat bran
1 Teaspoon(t)  kosher salt
4 1/2 Cup(c)  unbleached, all purpose white flour


Mix together the yeast, milk, water, honey and butter in a bowl, stand mixer bowl, or food processor. Let stand until proofed. Add the wheat germ, bran and salt. Add the flour, 1 cup at a time, until a soft ball of dough forms. Knead until smooth and elastic. Place the ball of dough in an oiled bowl and cover with a damp towel. Let rise until double in bulk, about 45 minutes. Preheat the oven to 350 degrees F and put a pan of water in the oven. Coat 2 loaf pans (about 8 1/2 by 4 1/2 inches each) with non stick spray. Punch down the dough, divide in half, shape into loaves, and place in the pans. Let rise again until almost double in bulk, about 40 minutes longer. Slit the tops, place in the oven, and bake for 50 minutes, until done.

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Wheat Germ Bread
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