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Wheatgerm Bread

This gives a slightly dense loaf with a similar taste and texture to a Hovis loaf. Wheatgerm and malt extract can be purchased at health food shops.

ingredients

makes two 450g (1 lb) loaves
4 tsp dried yeast
1 tsp caster sugar (superfine granulated)
1 pint (600 ml) warm water
2 tbsp (25 g) 1 oz butter or vegetable fat
1 lb 6 oz (625 g) wholemeal flour
175g (6 oz) wheatgerm
2 tsp salt
2 tsp malt extract
1 egg beaten

method

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

2. Rub the fat into the flour, wheatgerm, salt and malt extract and make a well in the centre.

3. Stir in the yeast mixture and the remaining water and mix to form a soft dough.

4. Knead well until elastic and no longer sticky.

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

6. Knead the dough again and shape into two greased 450g (1 lb) loaf tins.

7. Leave to rise in a warm place for about 40 minutes until the dough rises just above the tops of the tins.

8. Pre-heat oven to 230 °C (450 °F) gas mark 8.

9. Brush the tops of the loaves generously with egg.

10. Bake for about 30 minutes until golden brown and hollow-sounding when tapped on the base

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