A delightful homemade bread recipe featuring honey and wheat germ for a wholesome and flavorful loaf.
Combine the warm water, yeast, and honey in a measuring cup. Stir well and let sit for 10 minutes until foamy.
Ensure the water is warm, not hot, to properly activate the yeast.
Toast the wheat germ in a skillet over medium heat for 5-8 minutes, stirring constantly. Let it cool.
Stir continuously to prevent the wheat germ from burning.
In a mixing bowl, combine the flours, cornmeal, salt, and cooled wheat germ.
Mix thoroughly to evenly distribute the ingredients.
Add the olive oil and the yeast mixture to the dry ingredients. Mix until a dough forms.
Use a stand mixer with a dough hook for easier mixing.
Knead the dough on a floured surface for 5 minutes until smooth and elastic.
Sprinkle flour on the surface to prevent sticking.
Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour.
Cover the bowl with a damp towel to retain moisture.
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
Ensure the loaf is evenly shaped for uniform baking.
Let the dough rise again for 30-45 minutes.
The dough should double in size during this rise.
Bake the loaf in a preheated oven at 375°F for 25 minutes.
Check for doneness by tapping the bottom of the loaf; it should sound hollow.
Remove the bread from the oven, brush with butter, and let cool on a wire rack.
Brushing with butter gives the crust a soft, glossy finish.
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