Wheat Germ Sesame Bread
Elevate your homemade bread game with this wholesome Wheat Germ Sesame Bread recipe—a delightful blend of hearty whole wheat flour, nutty wheat germ, and the warm crunch of toasted sesame seeds. Perfect for breakfast, sandwiches, or snacking, this bread combines the natural sweetness of honey and the richness of olive oil for a soft, flavorful loaf that’s as nutritious as it is delicious. With a two-step rising process and a quick milk glaze for a golden crust, this recipe guides you to bakery-quality results right in your kitchen. Packed with fiber, protein, and a subtle nutty aroma, this bread is a must-try for bread lovers seeking a healthier, homemade alternative. Perfectly suited for both beginners and seasoned bakers, it’s a nutritious addition to any family meal or brunch table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Whole wheat flour
- 0.5 cups Wheat germ
- 0.25 cups Sesame seeds
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2 tablespoons Milk
Instructions
In a small bowl, combine the warm water and honey. Sprinkle the active dry yeast over the mixture and let it sit for 10 minutes until foamy.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, wheat germ, and salt.
Stir in the yeast mixture and olive oil. Mix until the dough comes together.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
Lightly oil a large bowl. Place the dough in the bowl and turn it to coat it with oil. Cover with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, toast the sesame seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Set aside to cool.
Punch down the risen dough and knead in the toasted sesame seeds.
Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan. Cover with a cloth and let it rise for another 30 minutes.
Preheat the oven to 375°F (190°C). Lightly brush the top of the loaf with milk for a golden finish.
Bake the bread for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve fresh, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 16.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 449.0 g | 163% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 59.4 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 191 mg | 15% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 1960 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
