Wheat germ, the embryo of the wheat kernel, is a nutritional powerhouse -- high in fiber, folic acid and the antioxidant L-ergothioneine. The addition of wheat germ can boost the nutritional content of many dishes, including smoothies, meats, salads, cereal and yogurt. You also can substitute wheat germ for a portion of the flour in recipes for baked goods such as quick breads, cakes and muffins or add wheat germ to flour-based coatings for fish or chicken.
Preheat your oven to 325 degrees F.
Spread 1/3 cup of wheat germ evenly across a cookie sheet.
Bake the wheat germ for 15 to 20 minutes -- stirring occasionally to avoid burning -- until lightly browned.
Allow the wheat germ to cool and then combine it with 2/3 cup flour.
Store the mixture in an airtight container in your refrigerator or freezer, where it will keep for two to six months.
Wheat germ absorbs moisture; add 1 to 2 tbsp. of water for every 1/4 cup of wheat germ you add to a recipe.
Corn germ is rich in vitamins, minerals and protein and can be used interchangeably with wheat germ.
If your refrigerated or frozen wheat-germ flour tastes bitter or smells rancid after several months, discard it.