Roast the wheat germ and let it cool. (I just do this in a frying pan since it's a small amount. On the left in the photo: before roasting. On the right: after roasting.)
Roast the walnuts and crush them up finely. (I roast them spread out on the baking sheet of the oven toaster.)
Make the dough, and add the walnuts just before it has finished kneading. Knead the walnuts in and leave for the first rising (30 to 40 minutes).
If using a bread machine, put in all the ingredients except for the shortening and start the dough kneading program. Add the shortening 10 minutes afterwards.
After the 1st rising is finished, divide the dough and deflate lightly. Round out each piece of dough, and let it rest (for about 20 minutes).
Deflate the dough lightly with your hands, and roll out with a rolling pin into an oval shape.
Fold the left side in and press down lightly.
Fold the right side in so that it overlaps the left side fold, and press down lightly.
Fold in half, and seal.
This is the sealed up bread dough.
Let the dough rice again (2nd rising) for about 30 minutes, or until the dough increases to 1.5 times its original volume.
Slash the top, and bake in a preheated 200 °C oven for 15 to 20 minutes.
It's delicious sliced and lightly toasted too.
[Ideal water temperatures to make the dough:] About 30 °C in the spring and fall, 10 °C in the summer, and about 45 °C in the winter. I warm it up in the microwave.
Story Behind this Recipe
This is our family recipe for wheat germ bread that I bake as a large loaf and use for open faced sandwiches.
You can buy roasted wheat germ, but it has a much better fragrance if you roast it yourself just before using it. I used regular bread flour. If you use domestically grown wheat bread flour, add less water.