Whole Wheat Bread with Wheat Germ and Rye

I like whole what bread, not because it’s a good source of fiber (I’m not the person who always think about health all the time, happy eating in moderation will be good for your health, trust me). I like its texture and sweet smell; it’s good for sandwich too. This recipe comes from ................. This bread is easy to make (but it will be easier if you have heavy-duty standing mixer), has a good texture, chewy and slightly sweet, only a small butter is enough to make it better. So hope you try this bread, if not for its flavor, it’s good to your health too.

Whole Wheat Bread with Wheat Germ and Rye

MAKES TWO 9-INCH LOAVES

2⅓ cups	warm water (about 110 degrees)
1½ tablespoons	instant yeast
¼ cup	honey
4 tablespoons (½ stick)	unsalted butter, melted
2 ½ teaspoons	salt
¼ cup (⅞ounce)	rye flour
½ cups	toasted wheat germ
3 cups (16 ½ ounces)	whole-wheat flour
2¾cups (13¾ounces)	unbleached all-purpose flour, plus more for dusting the work surface

1. In the bowl of a standing mixer, mix the water, yeast, honey, butter, and salt with a spatula mix in the rye flour, wheat germ, and 1 cup each of the whole-wheat and all-purpose flours.

2. Add the remaining whole-wheat and all- purpose flours, attach the dough hook, and knead at low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly floured work surface. Knead just long enough to make sure that the dough is soft and smooth, about 30 seconds.

Note on hand kneading: Mixing the water, yeast, honey, butter, salt, rye flour, and wheat germ in a large mixing bowl. Mix 2¾ cups of the whole- wheat flour and the all-purpose flour in a separate bowl, reserving ¼ cup of the whole-wheat flour. Add 4 cups of the flour mixture to the wet ingredients; beat with a wooden spoon 5 minutes. Beat in another 1 ½ cups of the flour mixture to make a thick dough. Turn the dough onto a work surface that has been sprinkled with some of the reserved flour. Knead, adding only as much of the remaining flour as necessary to form a soft, elastic dough, about 5 minutes. Continue with step 3.

3. Place the dough in a very lightly oiled large bowl; cover with plastic wrap. Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.

4. Heat the oven to 375 F degrees. Gently press down the dough and divide into two equal pieces. Gently press each piece into a rectangle, about 1 inch thick and no longer than 9 inches. With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure that the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place each cylinder of dough in a greased 9 by 5-inch loaf pan, seam-side down and pressing the dough gently so it touches all four sides of the pan. Cover the shaped dough; let rise until almost doubled in volume, to 30 minutes.

5. Bake until an instant thermometer inserted at an angle from the shot end just above the pan rim reads 205 F degrees, 35 to 45 minutes. Transfer the bread immediately from the baking pans to wire racks; cool to room temperature.

From: Baking Illustrated: A Best Recipe Classic