I love to use wheat germ when I'm cooking, but I haven't added it to any breads yet. Does anybody know how it reacts when added to bread dough (other than adding that wonderful flavor, that is)? Does it retard or accelerate the gluten development? Does it, in fact, have any effect at all?
Also, please share any breads you particularly like wheat germ in! It's super-healthy, and I love the taste of it.