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Wheatgerm Bread
Yield: 2 x 450g loaves

4 teaspoons dried yeast
1 teaspoon caster sugar
600 ml warm water
25 g butter or vegetable fat
625 g wholemeal flour
175 g wheatgerm
2 teaspoons salt
2 teaspoons malt extract
1 egg, beaten

Blend the yeast with the sugar and a little of the warm water and
leave for about 20 minutes until frothy.

Rub the fat into the flour, wheatgerm, salt and malt extract and
make a well in the centre. Stir in the yeast mixture and the
remaining water and mix to form a soft dough. Knead well until
elastic and no longer sticky.

Place in an oiled bowl, cover with oiled clingfilm and leave in a
warm place for about an hour until doubled in size.

Knead the dough again and shape into two greased 450g (1 lb) loaf
tins. Leave to rise in a warm place for about 40 minutes until
the dough rises just above the tops of the tins.

Pre-heat oven to 230 C / 450 F / Gas 8. Brush the tops of the
loaves generously with egg. Bake for about 30 minutes until golden
brown and hollow-sounding when tapped on the base.


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