Well, it depends on how much wheat germ you need. It's usually a pretty minor ingredient - if that's the case, I'd just add it, assuming the rest of the recipe has a good soluble fiber base. You could also just omit it altogether. I don't know what would be a safe substitute.
You can use powdered soy milk instead of dry milk. If you can't get that, I don't know what else would work. You could omit it, but for baking you might get a slightly different result because the protein from the milk is going to affect the bread chemistry.
Sorry I don't have great answers here... - Heather
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Re: Heather: Is there a REPLACEMENT FOR WHEAT GERM?
