Regular white loaf with some added wheat germs. Plaited loaf : gives a nice structure.
- 700 g white bread flour
- 4 tablespoons wheat germs
- 1 1/2 teaspoon salt
- 40 g lard or butter
- 150 g milk
- 250 g water
1. Mix the flour, germs and salt in a bowl.
Rub in the lard. Crumble the yeast with some of the flour. Add the milk and half of the water. Start mixing (electric mixer here) adding the remaining water until no dry patches remain and the dough comes free from the bowl.
Turn out on work surface and knead for a minute to a smooth ball.
Leave to rise for 50 minutes to an hour, until about doubled.
2. Turn out on a floured work surface.
Divide the dough into 3 about equal parts.
Gently roll and stretch each part in a string about 60 cm long.
Put the three parts on a greased baking tin and plait into a loaf.
Leave to rise for another hour.
3. Bake in a preheated oven at 200 C for about 33 minutes.
Leave to cool on a wire rack.