Black bread with wheat germ

Name: Black bread with wheat germ - Sofia K.
Ingredients: 1 kg black flour 500 ml lukewarm water 150 g yogurt 30 g yeast 1/2 teaspoon sugar 1 teaspoon (heaped) salt approx. 30 ml oil flax seeds (30 g) wheat sprouts (1 handful; approx. 1 day old) coarse salt

Pasta/Pizza - Black bread with wheat germ by Sofia K. - Recipia

The first time I tried making this dark bread was when I wanted something more substantial for breakfast—filling but still with an interesting texture. The wheat germ adds a noticeable boost, especially when the bread is still slightly warm. It’s not the kind of recipe that takes hours to prepare, but it does require a bit of attention during the rising and kneading process. Other than that, the steps are straightforward and nothing is complicated. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30 minutes (including kneading and rising) Baking time: 40 minutes Servings: 1 large loaf (8-10 thick slices) Difficulty: easy to medium, no special experience needed Recipe type: homemade bread, suitable for any time of the day Ingredients 1 kg dark flour 500 ml lukewarm water 150 g yogurt (at room temperature) 30 g fresh yeast 1/2 teaspoon sugar 1 teaspoon salt 30 ml oil 30 g flaxseeds (plus a little extra for sprinkling on top) wheat germ (about a handful, roughly a day’s worth) coarse salt for topping Instructions 1. Preheat the oven to 50°C (122°F) to prepare it for rising. You don’t need to keep it at this temperature for long, just enough to warm it up at the start. 2. In a large bowl, combine the yeast, salt, sugar, flaxseeds, and yogurt. The yogurt should be at room temperature, not cold. 3. Mix everything with a wooden spoon or by hand, then start adding the flour and lukewarm water, alternating until you finish the amounts. Be careful not to add all the water at once; adjust based on how much the flour absorbs. 4. Occasionally add a little oil and continue kneading. Once the dough starts to come together and becomes elastic, add the wheat germ and incorporate it well. The dough should be soft but not stick to your hands at the end. 5. Cover the bowl with a clean towel and let the dough rise for 20 minutes in a warm place or even in the preheated oven at 50°C (with the door slightly ajar to avoid overheating). 6. Grease a baking dish with a little oil. Take the dough and place it in the dish. If you like, you can save a small piece of dough for decoration—simple shapes on top or strips. 7. Sprinkle flaxseeds and coarse salt on top. 8. Let the dish with the dough rise for another 20 minutes, covered with a towel. 9. After this time, place the bread in the preheated oven at 180-200°C (356-392°F) and bake for 40 minutes. 10. Remove the hot bread from the dish immediately after baking and cover it with a clean towel. Let it cool before slicing. Why I make this recipe often It keeps well and doesn’t dry out quickly. The yogurt and wheat germ give it a slightly different texture compared to plain bread, and the taste is balanced, not too sour or too dense. It works well for sandwiches and thick slices with butter. Tips and Variations Tips If the dough seems too soft, add flour a little at a time, but don’t make it too stiff. For rising, make sure you have enough warmth; otherwise, it won’t rise properly. If you use a different type of flour (lower in gluten), it may not turn out as airy. Don’t skip the step of covering the bread after baking. The crust becomes softer. Substitutions You can use sunflower or pumpkin seeds instead of flaxseeds, but the texture and flavor will be slightly different. If you don’t have wheat germ, you can skip it, but the bread will be simpler, lacking those distinct notes. Yogurt can be replaced with kefir. Variations For a more intense flavor, you can add a little cumin to the dough. You can also use a mix of whole wheat flour and dark flour if you want a less dense bread. You can make small rolls instead of one large loaf, but shorten the baking time to 25-30 minutes. Serving Ideas It’s great on its own, with butter or cheese. It pairs well with breakfast dishes like eggs or avocado. You can also use it for warm sandwiches or lightly toasted. Frequently Asked Questions Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. For 30 g of fresh yeast, use about 10 g of dry yeast. I don’t have yogurt at room temperature; can I use it straight from the fridge? I don’t recommend it, as the yeast reacts more slowly at low temperatures. If you’re in a hurry, you can warm the yogurt for a few seconds in the microwave, just enough to reach room temperature. What should I do if the dough doesn’t rise enough? Look for a warmer spot or let it rise longer. If it’s too cold, the rising can take twice as long. Can I freeze this bread? Yes, it can be frozen sliced. When you want to consume it, take out the slices and let them thaw at room temperature or reheat them slightly in the oven or toaster. Is it necessary to sprinkle coarse salt on top? No, it’s optional. If you don’t want to, you can omit it without changing the result. Nutritional Values Estimated per 100 g: approximately 220 kcal, 8 g protein, 38 g carbohydrates, 3-4 g fats. The dark flour and flaxseeds provide a good amount of fiber. Values are approximate and may vary depending on the flour and additions. Storage and Reheating It keeps well for 2-3 days at room temperature, wrapped in a towel or in a paper bag. If you want to keep it longer, slice it and freeze it. For reheating, use a toaster or place the slices in the oven for a few minutes. If left uncovered for too long, it will harden. This is the recipe as I make it every time, without complicated steps and hard-to-find ingredients. It’s practical, and the result is worth the effort.

Black bread with wheat germ

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