Monday, January 10, 2011

Knead It Monday: Whole Wheat Bread

This week, I made whole wheat bread. If I get nothing else out this 2011 bread challenge, the one thing I want is a great loaf of whole wheat bread. Every recipe of WW that I've ever tried produces a loaf that is dense and small; and by "every recipe", I mean the two recipes from my two favorite cookbooks that I tried time and time again before I concluded that those recipes were just not that great.

So this week, I thought I'd try my luck with allrecipes.com. I was having trouble finding high-rated recipes that didn't involve a bread machine, so I eventually just settled on this one and went with the directions in a comment for a handmade loaf.

I don't know if the apartment was too cold, or if the directions were weird, or if this is just an issue inherent with whole wheat, but once again, I ended up with a small, dense loaf. It was very tasty, though, and it was gone the next morning! It's really hard not to just inhale the entire thing when it's warm from the oven. :-)

I really need to study up more on making whole wheat bread, because this could just be an example of false expectations from eating store-bought bread. Is it possible to have a fluffy WW loaf? I don't know, but I will definitely be trying again!
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  1. MiriamJanuary 31, 2011 at 2:13 PM

    I'm glad I came back to check the comments ;) White Wheat and Red Wheat (what is sold as "whole wheat") are the same nutritionally, and used the same in recipes. The only difference is the color (white is not WHITE like white flour, more a cream/tan color) and the flavor. Red wheat is stronger in it's flavor. Some people prefer the stronger flavor, I'm not one of them :)

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