Wheatgerm and bran bread

When I first started baking bread, it seemed that all my recipes called for wheatgerm and bran. So I bought one packet of each, and guess what? None of the recipes I have used since then call for them. So I'm trying to use them up. I found a nice recipe for wheatgerm bread, which I'll post here next time I make it. But I need to use up my bran! I'm also trying to use up some linseed. My grandmother gave me the seeds, and I'm not a huge fan of overly-seedy bread, so it's taking me time to use up the linseed.

BTW - all my bread recipes yield two small loaves. I use a Tupperware UltraPlus loaf pan (1.9 l) and a metal pan. You need to calculate extra baking time in the Tupperware pan, but it's deeper than my metal pan, which makes for taller loaves.

Wheatgerm and bran loaf

45 g wheatgerm

45 g bran

120 g coursely-ground whole wheat flour

75 g wholegrain

15 g linseed

600 g plain flour

12 g rock salt

30 g walnut oil

1 packet quick-rising yeast

6 dl water

1. Mix wheatgerm, bran, whole wheat flour, wholegrain, linseed and half the water in a bowl, and leave it to rest for 1 hour.
2. After 1 hour, add remaining ingredients to (1), and knead.
3. Leave to rise, shape into loaves, then leave to proof.
4. Bake at 200 C for 45 minutes.

Result? The bread was slightly less dense than the whole wheat loaves I wrote about yesterday. A good bread for spreads, and good flavor.

Definitions

Hvetekim = wheatgerm

Kruskakli/hvetekli: bran

Basic whole wheat bread (2 loaves)

I started baking bread regularly a couple of months ago, and am always trying out variations on a basic recipe.

Whole wheat bread

180 g wholegrain

240 ml water

480 g finely-ground whole wheat flour

420 g plain flour

600 ml water

1 packet quick-rising yeast

2 ts rock salt

1. Mix the wholegrain and water, and leave to soak fo 3-4 hours, or overnight.
2. Mix the remaining ingredients, add to (1), and knead.
3. Leave to rise until doubled.
4. Divide in two, shape into loaves, and leave to proof.
5. Bake at 175C for 1 hour.

RESULT? Nice and dense, but a bit bland. A good bread to eat with soft cheese.

Definitions
Sammalt hvetemel, fin = finely-ground whole wheat flour
Helkorn = wholegrain (just grains)

Let me know if you use different translations for these terms.