TwD Baking with Julia: Whole Wheat LoavesSeptember 18, 2012
I ended up taking the entire summer off from the Tuesdays with Dorie group, but when I saw that Michele was hosting this week’s recipe, I knew I better get my Baking with Julia book out and get going.
The weather is finally cooling off, so it was a great time to make some bread. This recipe, from Craig Kominiak, was easy, and I couldn’t believe how quickly it rose. It includes both honey and malt extract, which I believe gives the wheat flour a bit of a boost to help it rise.
Until recently, I only had a 9″ x 5″ loaf pan, and would use it for all recipes that needed a loaf pan. I finally wised up and bought an 8 1/2″ x 4 1/2″ loaf pan, and it was a great purchase. I had a lot of flat, squat loaves before that! I try to be practical, but sometimes you really do need several sizes of one type of pan.
Grilled cheese sandwiches made with this bread were delicious! It was also great toasted for breakfast. As good as this was, I want to make it again and add some Harvest Grains Blend from King Arthur. I like all kinds of seeds and grains in my wheat bread.
Get going and bake some bread! You can find the recipe on page 83 of Baking with Julia. Thank you to this week’s hosts: Michele of Veggie Num Nums and Teresa of The Family That Bakes Together. They will have the recipe posted on their blogs today.