Friday, February 01, 2013

Light Whole Wheat with Wheat Germ

I was just playing around with some dough, nothing very serious, adding some wheat germ because my doctor said "Eat more fiber" and I thought the wheat germ wouldn't hurt. Don't look to me for nutrition advice but even if it doesn't come under the fiber classification, wheat germ has a lot of flavor merit when I add it to a loaf of bread.  YMMV.

Soaker
60 g Bob's Red Mill wheat germ     
80 g water

Starter
180 g at 72% hydration

Main Dough
300 g bread flour
100 g white whole wheat flour
280 g water at 85F
11 g kosher salt
All of soaker
All of starter

At the end of mixing, the dough was on the sticky side, something to be expected with the hydration level. The slash down the middle of the loaf did lead to a wide expansion of the loaf but since I didn't have a sourdough pancake loaf, it's OK. The size matches the flavor. I used a bold bake and got rewarded with a nice, crisp crust that still left a lot of pieces on the cutting board after an overnight rest. The wheat germ is relatively invisible in the crumb so this formula could be used to slip a few good ingredients past a fussy eater.

The current roller coaster weather has brought quite a few birds to our feeders in the past few days. A yellow shafted flicker, a usually ground feeding variety of woodpecker, has been dropping by to partake of our suet feeder. The rest of the usual suspects have been hunting through the shallow snow cover under the feeders which is fine by me. The finches that stop and eat are guilty of atrocious table manners in that they spray more food over the surrounding real estate than they manage to eat for themselves. I suppose the juncos, ground feeders, are grateful that the finches are in sore need of more etiquette.

Comments, humor, and questions are welcome.
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