Ingredients
Equipment
Method
- In a large bowl or the bowl of a stand mixer, combine the warm water and honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy. If the yeast doesn't foam, it is likely expired — start again with fresh yeast.
- Add the oil, whole wheat flour, and wheat germ to the yeast mixture. Stir to combine. Add the salt and all-purpose flour gradually, stirring until a shaggy dough forms.
- Knead the dough by hand on a lightly floured surface for 8–10 minutes, or with a dough hook on medium speed for 6–8 minutes, until the dough is smooth, elastic, and just slightly tacky.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 60–90 minutes until doubled in size.
- Punch down the dough gently. Shape into a loaf and place in a greased 9x5-inch loaf pan. Cover and let rise for another 30–45 minutes until the dough crowns about 1 inch above the rim of the pan.
- Preheat the oven to 375°F (190°C) during the second rise. Bake for 28–32 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. An internal temperature of 190–200°F (88–93°C) confirms doneness. Cool completely on a wire rack before slicing.
Nutrition
Notes
Net carbs: 29g per slice (32g total carbs minus 3g fiber).
Substitutions: Maple syrup or agave can replace honey. Adding 2 tablespoons of ground flaxseed along with the wheat germ further boosts omega-3 content.
Storage: Cool completely before wrapping. Store at room temperature wrapped in a clean cloth for 2–3 days, or slice and freeze in a zip bag for up to 3 months. Slices can go directly from freezer to toaster.
Reheating: Toast slices directly from frozen — no thawing needed. For a whole loaf, thaw at room temperature for 2–3 hours.
