nuts, sesame seed and wheat germ
I've been trying this bread recipe that includes 3 cups of liquid (1/2 milk & half water) 1 teaspoon of yeast, 1 teaspoon of salt, 1/4 cup of sugar, 3 tablespoons of melted butter, 3 cups each of whole wheat and bread flour, 1 cup of wheat germ, 1/2 cup of finely chopped walnuts and 1/4 cup of sesame seed. The recipe does not have a lot of detail...it's from an elderly aunt who was a grade-A cook and baker. I've been adding the wheat germ to the warm milk before I add it to the water/yeast mixture, and mixing everything else together at the start. I knead it for 10-15 minutes, and let it rise twice before forming the loaves and baking in glass pans. The bread was delicious, but I think I may have overbaked it...it was too soft to use for sandwiches, falling apart in the middle when I cut it with a serrated bread knife. Otherwise, the crumb was a nice texture, no big holes, and no beery smell or taste. I have another batch working today, and I'm going to try baking it at 350 instead of starting it at 425 and turning it down after 10 minutes.
Any other suggestions? Thanks.