Wheatgerm

Book measures in grams; no spoon or count conversion needed.

Instead of Wheatgerm

Nothing matches wheatgerm's nutty germ flavour and nutrition; wholemeal flour is only a structural stand-in.

Wholemeal flour
Use the same weight in doughs or toppings, but add 1–2 tbsp extra water per 100 g; it lacks the nutty crunch.
Ground almonds
Use the same weight for a crunchy topping or binding; it browns faster, so lower the heat.
Breadcrumbs
Use the same weight, toasted, for texture; they are crisper and contain no wheatgerm.