There are quite a few wheat germ substitutes, and given the rise of gluten-free diets, understanding these alternatives is more important than ever.
Wheat germ is the extracted inner core of a wheat grain seed. It is normally removed, along with the fibrous husk, when wheat is processed to become refined flour. It is used inmany healthy recipes to add back some of the missing nutrition of refined flour. Since wheat germ is from the inner portion of the seed, it may be potentially full of protein, vitamins, and minerals, which are all stored to help the tiny seed germinate. [1]
Wheat germ is also full of carbohydrates and is therefore not appropriate for low-carb diets. It is also high in gluten and has consequently become a bit harder to find in health food stores. Regardless of the reason you need a substitution, there are several easy ingredients such as flaxseed, wheat flour, bread crumbs, bran, and ground seeds that will do the trick.
Whole Wheat Bread Recipe, Easy Wheat Bread
Flax meal, made of ground flax seeds, is a great substitute for those looking to make their recipes healthier. Flax seeds may be packed with omega-3 fatty acids, folic acid, vitamins, and minerals. Flax meal will give your recipes a chewy crumb, so it’s particularly good in batch recipes like muffins. [2]
Whole wheat flour is made by grinding the whole kernel, including the wheat germ, so it’s an easy, natural substitute. Wheat germ tends to be light and fluffy, and whole wheat flour can be dense and clumpy. Sift the flour before using, however, to shake out clumps.
Sometimes wheat germ is used in breading, which can be a particularly hard substitute. If you are not avoiding gluten, simple breadcrumbs can be the best replacementhere, as the breadcrumbs can stand up to cooking oil without losing their structure. The taste will be similar as well. This substitution will only work in savory recipes; do not use this alternative in sweet dishes. [3]
Whole Wheat Sandwich Loaves
Bran is usually sold as wheat, rice, or oat. Wheat bran, not surprisingly, tastes very similar to wheat germ. If you’re looking to avoid wheat altogether, try rice bran or oat bran. Both will give your baking a soft texture with strong crumbiness. [4]
Sesame, sunflower or something else entirely, pick your favorite seed and simply grind it in a food processor to create a flour that instantly contains many essential vitamins and minerals. Seeds are nature’s powerhouses and bump up the nutritional value of any recipe. Be careful not to over-grind oily seeds like sesame, or you might accidentally end up with tahini.
John Staughton is a traveling writer, editor, publisher and photographer with English and Integrative Biology degrees from the University of Illinois in Champaign-Urbana (USA). He co-founded the literary journal, Sheriff Nottingham, and now serves as the Content Director for Stain’d Arts, a non-profit based in Denver, Colorado. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.
Honey Wheat Bread With Wheat Germ
Our articles are evidence-based and contain scientific references, fact-checked by experts. We source information from studies, clinical trial findings, and meta-analyses published in peer-reviewed journals.
To increase transparency to the user, we provide reference links marked by numbers in parentheses in the copy of the article. The entire list of reference links is also provided at the bottom of the article.One of the reasons I started this journal was to experiment with my bread baking, and this entry has me dabbling with a bit of wheat germ.What the heck is wheat germ and why would we want to use it?
More fiber and nutrition with wheat germ? Yes, I think that sounds like two good additions to my family's bread. After doing some research on The Fresh Loaf, and through some interactions on Instagram, I quickly ordered a package of wheat germ.
Moist Banana Bread
The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber: neither of these objectives is necessarily desirable from the nutritional viewpoint.1
The “research” suggested that adding about 10% of wheat germ would stimulate the fermentation during the bulk fermentation phase, much the same way as adding extra whole wheat flour would, but requiring much less whole wheat. One reason I wanted to give this a try is that my starter can sometimes get a bit “sluggish” when using only white flour and this go around I really wanted to push the white flour.
In the morning, once your starter is ready (see herefor some shots on what a “ready” starter should look like), gather your ingredients.
Raisin Wheat Germ Muffins
At this stage we want to do 4 sets of turns, plus 1 – 2 hours of bulk fermentation. This is one of the most important phases of the whole process, and one that I continue to struggle with. You really need to
After I had started this phase and the first 4 turns sped by, per usual (don't weekends always do this?), I realized the dough needed more turns as it just didn't feel
As you can see, that's a pretty lengthy bulk step but I felt it was necessary. At the end of this the dough rose about 30% almost to the top of my container. The dough felt much stronger and would hold its shape after turning.
Weight Watchers Banana Bread
Work surface and sprinkler some flour on top before dividing. Divide the mass into two equal halves and flour the top of each half. Flip one half over using your dough knife and your hand, then gently bend the 4 sides of the dough from under to the top (imagine closing a cardboard box you're preparing for shipment). Using the knife flip the mass so the new seam is on the counter and spin it a few times to create a bit of tension. Set a timer for 35 minutes and let it bench rest.
The resting dough should have spread out, but not quite into a thin pancake shape. If it has formed a pancake you can strengthen it by pre-shaping one more time and waiting another 35 minutes.
Flour the top of one of the boules and flip it over with your lightly floured hand and dough knife. Take the part of the dough that's closest to you and fold it up and over in half. Take the part that's to the right, stretch it out as far as it will stretch, and fold it up and to the left. Repeat with the left side and the side of the dough farthest from you. Then take the edge that's closest to you, pull it up and over again towards the back. When doing this last move you will lift the entire dough up and over until the seam side is now down on your work surface.
High Protein Whole Wheat Sandwich Bread (light + Fluffy)
Spin the dough using your two hands to shape into a boule. As you slightly pick up the dough and spin it, the bottom snags the unfloured work surface and creates tension. I do this several times to create a very taught surface on the top of the boule sometimes small air bubbles will be visible. This tension is what creates that nice blistery look on your loaf once you bake it.
Place towels into small mixing bowls, or bannetons, and dust with white rice flour. These baskets will hold the dough as they proof in the fridge overnight.
For one of these boules I decided to try out a rectangular banneton I've had sitting in my cupboard for some time. I essentially placed the boule in the banneton like usual, but because of the shape, it ended up forming more of an elongated shape (a batard) than a pure round boule. Place both of the baskets into the fridge for an overnight proof, a chance to strengthen and build taste complexity.
The Best Homemade No Knead Stone Ground Whole Wheat Bread Recipe
In the morning get your oven ready: place your pizza stone in your oven at the middle position and turn it on to 450°F (230°C) to preheat.
Take one of your loaves out of the fridge, cut a piece of parchment paper, and place it on top of the basket. I then place the pizza peel on top of the parchment paper (and basket) and invert the whole thing quickly to get the dough out of the bowl and onto the paper and peel.
Get your razor blade out and score the top of the loaf to allow the bread to expand while rising in the oven. For the rectangular loaf I did a single slash down the middle starting from the very top to the bottom. I attempted this scoring pattern to coax the loaf into opening up forcefully through the middle.
Easy Vegan Multigrain Bread
Place the dough into the combo cooker, cover with the lid, and bake for 25 minutes. After this time, open the oven, remove the lid of the combo cooker, and bake for an additional 35. After pulling the loaves from the oven I
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