Wheat Germ Bread

This is the bread machine loaf that makes your whole kitchen smell like a bakery on a crisp fall morning. Whole wheat flour and wheat germ bring earthy, nutty depth while cinnamon and nutmeg weave in just enough warmth to make every slice feel special.

Maple sugar adds a mellow sweetness that’s a step above plain white sugar, and a splash of apple juice rounds out the flavor with a fruity brightness you won’t quite be able to place but will definitely notice.

Dump everything in the machine, press start, and walk away. It really is that simple.

Pro Tips

• The vital wheat gluten helps the bread rise taller and hold its shape; don’t skip it when using 100% whole wheat flour
• Let the loaf cool in the pan for 10 minutes before turning it out to prevent the bottom from getting soggy
• Slice and freeze half the loaf if you won’t eat it within a few days; whole wheat bread goes stale faster than white