Can an amateur baker/miller isolate wheat germs from wheat grains?

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Steken on 24 Apr 2020 at 03:55

So, the Tartine No. 3 book calls for 70 grams of raw wheat germ in many of its recipes. I could buy the germ, I suppose, but if possible I’d prefer to isolate it on my own. Got the grains themselves, a Mockmill, a sifter, a dehydrator etc., but no idea how to go about this. Are there ways to get this done at home? Is it even possible?

 

And if not – what might be a decent substitute? I’ve looked around a bit, including on this forum, and the recommendations so far have been pretty much all over the place: Oats, bran, different types of nuts, flaxseeds, sunflower seeds, etc. (Off the top of my head, I'm thinking I'd probably prefer something as flavourless as possible, so as not to interfere with the intended taste of the bread?)

 

Thanks in advance, everyone!

I don't have that book, but isn't the idea simply to restore some of the nutrition that store-bought wholemeal lacks? If you are milling your own, you have the germ. Although, given that the germ is only about 3% by weight of the whole kernel, 70gm would represent an awful lot of flour. But like I say, I haven't really got a clue.