Fermented Wheat Germ Bread Recipe:

!!THIS RECIPE IS NOT INTENDED FOR ANYONE WITH GLUTEN INTOLERANCE!!

Step 1: Fermented Wheat Germ

2 cups fresh raw wheat germ

1 ½ cups spring water

½ teaspoon of dry bakers yeast

Mix ingredients together in a bowl, cover and leave in warm place, about 85 degrees for 24 hours.

Step II: The Bread dough:

To the Poolish, add:

4 cups flour. A mixture of about half whole wheat and half unbleached white bread flour works well, but you can adjust the ratio to your personal preferences.  Or you can use spelt flour in place of the whole wheat flour.

1 1/2 cup water

mix until dough is formed. Let sit 20 minutes

then add :

1 Tbs sea salt or Celtic salt and knead until smooth and elastic, adding additional flour as needed.

Cover and let rise in warm place until doubled in bulk, 2-3 hours, divide in two, shape loaves, proof an additional couple of hours, again until doubled in bulk.  Bake in a hot oven, preheated to about 500 degrees, Once the bread is in the oven, reduce heat to 425 and bake until done.  The crust will be dark golden brown and sounds hollow when gently tapped.

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