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Bread ears with wheatgerm and lemon zest
20 m active | 2 h 18 m total
Nutrition facts per serving:
  • Energy in kcal about 306
  • Fat about 3g
  • Carbohydrates about 57g
  • Protein about 11g
This is needed
This is needed for 1 piece
Dough
  • 20 g wholemeal flour
  • 380 g white flour
  • 1 tbsp wheatgerm
  • 6 g salt
  • 4 g dry yeast
  • 1 organic lemon, use grated zest
  • 2.5 dl water
  • 1 tbsp olive oil
To shape
  • white flour, to dust
  • water, for brushing
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And that's how it's done
And that's how it's done
Dough
Mix the flour, wheatgerm, lemon zest, salt and yeast in a bowl. Pour in the water, add the oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To shape
Divide the dough into 5 pieces, shape into thick strands. Place on a baking tray lined with baking paper, leaving plenty of room between each. Dust the strands with a little flour. Using scissors, cut diagonally into the dough from the top, turn the flap towards the left. Repeat the process, this time turning the flap towards the right. Continue until the entire strand has been shaped. Shape the remaining strands in the same way. Cover and leave to rise again at room temperature for approx. 15 mins. Brush the ears with a little water, dust with a little flour.
To bake
Approx. 15 mins. in an oven preheated to 225°C (fan). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.