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1 Cup Bread Flour
½ Cup Whole Wheat Poolish*
1/3 Cup Water
¼ Cup Wheat Germ
1 Tablespoon Olive Oil
½ Tablespoon Sugar
½ Teaspoon Salt
+1 Tablespoon of Flax Seed


1/2 Cup Bread Flour
1/2 Whole Wheat Flour
1 Cup Water

Prepare the poolish first.  Combine the flour and water in a large container.  Leave it out in a warm place uncovered for at least 12 hours so it has time to rise. Stir the batter occassionally to stimulate the yeast production.  If the poolish doesn't double or triple in size add a 1/4 teaspoon of yeast to kickstart the process.  

In a large bowl combine the bread flour, poolish and water.  Mix the dough for 8 minutes.  Let the dough rest for 15 minutes before adding the other ingredients.  Combine the wheat germ, olive oil, sugar, and salt in the large bowl with the dough.  Knead the dough for 12 minutes.  Wet your hands to avoid the dough sticking to them.  Let the dough rise in a warm place, covered with a damp towel for 4 hours.  Every hour fold the dough over several times to give the dough strength.  Preheat the oven to 425 degrees Fahrenheit.  Carefully place the dough in small loaf pan and let it rise while the oven preheats.   Dust the top of the dough with the extra flax seeds.  Bake the dough for 35 to 40 minutes. Type your paragraph here.