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1
Roast the wheat germ and let it cool.
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2
(I just do this in a frying pan since it's a small amount.
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3
On the left in the photo: before roasting.
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4
On the right: after roasting.)
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5
Roast the walnuts and crush them up finely.
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6
(I roast them spread out on the baking sheet of the oven toaster.)
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7
Make the dough, and add the walnuts just before it has finished kneading.
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8
Knead the walnuts in and leave for the first rising (30 to 40 minutes).
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9
If using a bread machine, put in all the ingredients except for the shortening and start the dough kneading program.
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10
Add the shortening 10 minutes afterwards.
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11
After the 1st rising is finished, divide the dough and deflate lightly.
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12
Round out each piece of dough, and let it rest (for about 20 minutes).
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13
Deflate the dough lightly with your hands, and roll out with a rolling pin into an oval shape.
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14
Fold the left side in and press down lightly.
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15
Fold the right side in so that it overlaps the left side fold, and press down lightly.
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16
Fold in half, and seal.
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17
This is the sealed up bread dough.
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18
Let the dough rice again (2nd rising) for about 30 minutes, or until the dough increases to 1.5 times its original volume.
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19
Slash the top, and bake in a preheated 200 C oven for 15 to 20 minutes.
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20
It's delicious sliced and lightly toasted too.
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21
[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.
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22
I warm it up in the microwave.
