My Whole Wheat Sandwich Bread
One of our favorite sandwich loafs is a Honey Whole Wheat that my friend Annie passed along to me and has become the regular go to bread in this household. However I am always looking for a new loaf and wanted to try the Whole Wheat Sandwich Loaf mentioned in this thread and compare it with my regular loaf only because I love trying new recipes and have a goal of trying as many different varities as I can.
I followed the recipe to the letter. My belief is that before you start adding and subtracting from a recipe you need to first make it completely as is and then experiment later. The result was a wonderful light loaf that was an immediate hit. I usually can resist the urge to slice a hot loaf but I honestly couldn't when my husband walked in and said, "Let's sample it. We did and it was absolutely delish.......
The rise was so beautiful and honestly when I slashed it for the oven, I knew that I could have left it to rise longer...It was almost like a small explosion. I ended us with a slash that was probably 1/2 inch deep instead of the 1/4 that I was looking for. I use a very sharp single edge blade made for straight razors and it was a brand new blade and made a beautiful slash.....It blossomed as I finished the slash and the obvious rise in the oven was amazing. One loaf, see the crumb picture below, actually ended up with a weird little top puff/crowne. (Notice loaf on the right in picture below) The other loaf, though. had a beautiful crown/top. I was out of real butter and had a butter/oil combination stick that I used to glaze the top.
The recipe was easy to follow, easy to knead, no adjustments at all and came out amazingly good. It isn't better or worse than my regular Whole Wheat loaf, just different. I would encourage you to try the recipe.
The crumb.
I think if you try this recipe, you will not be disappointed....I certainly felt that since I had never made a blog entry, this bread was worthy of my first blog.
Comments
Nice, Ruthie G! What flour did you use?
Syd
King Arthur....Iam not really a collecter of different flours but I buy whatever brand that moves me at the time I am buying. I have even used store brands many times and can't very often tell a big difference when I am making bread. I am sure that there is but if I don't have all purpose, I'll use bread or the extra milled whole wheat etc etc etc.
They look lovely and Im sure they tasted better than they looked, RuthieG! I have a whole wheat honey oatmeal formula that I use to make sandwich bread. When I use the KA White whole wheat flour the flavor is just terrific. It makes fantastic toast too. Your bread looks just as good, if not better.
Thank you Emelye for your nice comment. I love King Arthur too but buy whatever I can at the time. I am trying to buy my flour in 25 and 50 pound bags lately. I am completely out though so I was using KA.....The next loaf/loaves I make I am going to bake in my pullman loaf pan. That should make it look like sandwich bread. I just pulled the second loaf from the freezer this morning.