White bread with added wheat germs.
- 800 g white bread flour
- 50 g wheat germs
- 40 g butter
- 1 1/2 teaspoon salt
- 20 g fresh yeast
- 450g water
1. Mix flour, salt and wheat germs in a large bowl.
Add the butter, rub into the flour. Crumble the yeast with some of the flour.
Add most of the water. Mix to a soft dough, add additional water if needed.
Knead for 3 minutes until a smooth ball.
Leave to rise until about doubled in siaze (40 – 50 minutes).
2. Turn out the dough.
Divide the dough into 2 parts. Form each into a long form (fold in 4) and put on a greased baking tin.
Leave to rise until doubled in size or about 1 hour.
3. Bake in a preheated oven at 200 C for 30 minutes.
Leave to cool on a wire rack.