Rye bread with wheat germ

Category: Yeast bread

Ingredients
Wheat flour of the second grade	Approx. 550 g
Rye flour	200 g
Bran	60 g
Milk	175 ml
Salt	1 tbsp. l. (measured - 15 g)
Sugar	3 tbsp. l.
Butter or margarine	125 g
Easily soluble yeast	14 g
Wheat germ	6 g
Molasses	110 g
Egg	2 pcs.
Yellow corn flour for sprinkling

Cooking method

1. In a large bowl, combine rye flour, bran, wheat germ

and 375 g of second-grade wheat flour.
2. In another large bowl, combine yeast, sugar, salt and 375 g flour mixture.
3. Put the saucepan over low heat,
heat (to 47-52 ° C) milk, butter, molasses and 225 ml of water.
Do not pre-melt the butter.
4. Gradually whisk the liquid into the yeast mixture.
5. Separate the yolk of 1 egg from the white.
6. Whisk the egg, egg yolk and 300 g flour mixture into the yeast mixture.
7. Use a wooden spoon to add and stir the remaining mixture
from 112 g of second grade wheat flour.
8. The dough should be soft.
Put the dough on the table and knead for 10 minutes,
until it becomes smooth and elastic.
While kneading, add 60 g wholemeal flour to the dough.
9. For the best kneading, I put all the dough
into the bread maker on the "Dough" mode (1 hour 10 min.).
The dough should double in volume.
10. Then remove the dough from the bread machine and shape the dough into 2 balls.
I froze one, and baked from the second.
11. Use a sharp knife to make 2 cross cuts on top.
12. Sprinkle with corn flour for beauty
13. Heat the oven to 180 ° C.
14. Bake the bread for 30 minutes.
15. Remove from the baking sheet. Refrigerate on a wire rack.