Wheat germ is the part of the wheat kernel that germinates and and turns into a plant. It is removed when white flour is refined. This tiny part of the wheat kernel is really nutritious and is packed with protein and lots of vitamins - vitamin E, folic acid, magnesium, zinc, thiamin and phosphorus. Not only is it really good for you, but it adds so much flavor and texture to this bread. I buy wheat germ in the baking aisle of my local grocery store, and I'm sure most specialty food stores have it too. Since I know someone will ask - No, I haven't tried making this bread without the wheat germ. I don't know how it will turn out without it. I love how it tastes with it, so I never tried leaving it out.