Tuesday, November 1

Wheat Is Better

I spent a lot of time inside this past weekend, avoiding the thundersnow that hit the northeast, and engaging in my latest hobby. Perhaps the main requirement for baking bread is a skill for finding good 30-minute tasks. How I Met Your Mother reruns, anyone? I made the whole wheat bread listed on the back of the flour bag. It has so few ingredients: honey, whole wheat flour, regular flour, salt, and yeast. And water.

The dough was incredibly sticky -- much more so than last week's plain white sandwich bread dough -- and I added tons of flour while kneading. The recipe had called for adding 1/4 - 1/2 cup of flour while kneading, but I might have added as much as a cup. Here's the bread dough, about to go in a bowl and rise.
whole wheat bread, a little overly-floured up
The recipe for this bread made two loaves; I only have one pan for baking bread. I thought about halving the recipe, but I've read that splitting bread recipes can lead to problems. Also, math! So this dough went on to make one loaf of sandwich bread, and one boule.

whole wheat bread, fresh from the oven
Last week's white sandwich bread was good, but this whole wheat bread was much, much better: chewy and flavorful, the bread tasted complex. It is hard to believe that so few ingredients are involved in making this whole wheat bread.

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