Help me use up a bunch of wheat germ!
- Tartinet Sep 5, 2012 07:58 AM
I have found myself in possession of a whole bunch (several packages) of wheat germ. I know it doesn't last forever (it's in my fridge now, taking up real estate), but my wheat-germ-consumption is usually pretty slow-- a tablespoon at a time in muffins or pancakes or a pot of oatmeal. It would take me years to chip away at it!
I'd love to find some delicious thing to make that uses serious quantities of the stuff, so it gets eaten and gets out of my fridge!
Anyone have a good recipe for wheat germ heavy granola or granola bars or cookies or... I don't know. I hate to resort to wheat germ craft projects!
My mom always gave us wheat germ in a bowl with milk, it was kind if sweet, and I really liked it!!
This, from my sister in law. I am woefully bad at baking.
Blueberry Wheat Germ Muffins
1 cup whole wheat flour
1 cup raw wheat germ
1/2 cup brown sugar
4 tsp baking powder
1/2 tsp salt
1 egg plus one yolk
3/4 cup milk
1/2 cup unsweetened applesauce
3/4 cup blueberries
handful of dried blueberries/cranberries/cherries (you pick the type)
Preheat oven to 325
Stir together dry ingredients in a large bowl. In a different bowl mix together egg plus yolk, milk, and applesauce, then add to the dry ingredients and mix lightly. Gently fold in blueberries and dried fruit.
Spray a muffin tin with non-stick cooking spray, and fill cups about 2/3- 3/4 full. bake at 325 degrees for about 25-30 minutes until edges are brown and muffin tops bounce back when pressed lightly. Check often (note: sister in law has electric stove/oven)
Makes one dozen.
Cookies! The nuttiness of wheat germ goes really well in nut & oat cookies, mandel bread, biscotti. http://www.cookiemadness.net/2010/06/...
I also add it to hot cereal, pancake & waffle batter. Sprinkle in Greek yogurt and over cottage cheese in the AM.
This gem from the original recipe booklet by Kretschmer, you can d/l the entire booklet. Some of the recipes call for a cup of wheatgerm.
On Mad Hungry today there was a good granola recipe using lots of wheat germ. The recipe used honey, personally I like maple syrup.
This zucchini bread is wonderful:
Wheat Germ Zucchini Bread
1 1/4 cups toasted wheat germ
3 cups all purpose flour
3 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 cup chopped nuts
2 large eggs
1 3/4 cups sugar
2 tsp vanilla extract
2/3 cup vegetable oil
3 cups grated zucchini (about 3 mdeium) drained slightly
Preheat oven to 350 degrees. Grease and flour 2 loaf pans. In one mixing bowl comine the wheat germ, flour, baking powder, salt, cinnamon and chopped nuts. In another bowl, whisk the eggs until light and fluff. Beat in the sugar, vanilla and oil. Stir in the zucchini. Gradually stir in the wheat germ mixture. Divide between the 2 pans. Bake 1 hour. Cool in pans about 10 minutes then transfer to wire racks to cool completely.
I just watched an episode of America's Test Kitchen where they made whole wheat bread that used additional wheat germ - it looked really good. Here's the ingredient list:
2 cups (11 ounces) bread flour
1 cup (8 ounces) warm water (100-110 degrees)
1/2 teaspoon instant or rapid-rise yeast
3 cups (16 1/2 ounces) whole wheat flour, plus extra for kneading
1/2 cup wheat germ (see note)
2 cups (16 ounces) whole milk
1/4 cup honey
4 teaspoons table salt
2 tablespoons instant or rapid-rise yeast
6 tablespoons unsalted butter, softened
2 tablespoons vegetable oil
Bread flour for work surface
And the paraphrased instructions:
For the Biga: Combine bread flour, water, and yeast in bowl and stir until uniform mass forms and no dry flour remains. Cover bowl with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
For the Soaker: Combine whole-wheat flour, wheat germ, and milk in large bowl and stir until shaggy mass forms. Turn out onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return to bowl, cover with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead by hand for 1 minute. Shape dough into ball and place in lightly greased container. Cover with plastic wrap and allow to rise at room temperature 45 minutes.
Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
Place empty heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.