Wheat germ- good stuff

I bought a bag of wheat germ for a bread machine recipe. The recipe only required a couple of tablespoons and that barely dented the bag. The side of the bag reccomended it as a yogert topping- I tried it and loved it. I tried it on a tuna sandwich (have no idea why) and loved it. I'm now a germ maniac with it (I want to try it on pizza). Anyone have any recipes or uses for it? Any drawbacks to it? I love the flavor!

I frequently add wheat germ to my bread recipes. I use the raw type; the toasted wheat germ can go rancid more quickly. So use it up asap and store in refrigerator.

Thanks for the quick reply- I guess I should not be afraid to experement, if I have to use it up quick anyway. I plan on making a loaf of white bread tonite- perhaps I'll subtract a couple of tblsps of flour and add some germ then see how I like it.

Yogurt, wheat germ a little honey. Mmmmmmm
One of my favorite quick breakfasts.

We also use it a lot in breads. My wife's grandmother, who lived to 102, by the way, swore it was the cure for anything.