The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Two mostly whole wheat loaves

Marni's picture
Marni

Two mostly whole wheat loaves

I bake bread at least twice a week plus the cookies and quick breads that are the treats around here, but I just haven't had the time to post.  That combined with the fact that most of my bread baking is about getting sandwiches made that my kids will eat!  Panned loaves didn't seem interesting enough for me to keep track of, but hey, I'm baking like crazy and sometimes I like to look back and see the results of all the work.  Too bad I didn't get a shot of the eight loaves of challah last week.

So, I made this last week - It's called Clay's Sourdough Multigrain off the King Arthur site.  I rarely follow recipes exactly, this one called for wheat bran and I used wheat germ, also I subbed spelt for one of the flours.   I used Bob's Red Mill 8 Grain cereal for the grain mix.  It didn't  rise a lot, (the recipe said it wouldn't) but it was light and had a wonderful, developed flavor.  But- my kids won't touch it- it has "things" in it.Clay's Sourdough Multigrain

Because most of my bread baking is  sandwich bread, I try to find something different, just to make it more interesting for me.  I think my kids would eat the same bread every day.  This next bake is "Our Favorite Sandwich Bread" also from the KAF site.

Again I changed a few things.  My changes:  I doubled it, I used rice milk for the milk, I subbed Earth Balance margerine for the butter (and used a bit less) and I made it with half white whole wheat.  It needed close to 1/2c more rice milk to get the right consistency.

It rose beautifully and then took off again in the oven.  I haven't tasted it, but it smells great and made nice PB&J sandwiches this morning. I think it's a kid pleaser.  Straight bread, easy to make too.

KAF sandwich loaves

 

crumb shot

 

Comments

xaipete's picture
xaipete

Your crumb shots look like you really did get a nice, light even crumb. That is something not always easy to master, so you must have done a great job. Glad to hear that it's kid friendly too. I could never understand a kid's phobia to seeing particles in bread. What if the only bread they were ever served had said particles? Would they still object? When our kids were little I had a rule that they had to at least try everything on their plates. I used to make a number of dishes with bulgar wheat which they renamed 'vulgar' wheat. I think they still refer to it by that name today, although they no longer dislike it.

--Pamela

Marni's picture
Marni

When my oldest son was little, we served only whole grain, sprouted grain breads.  I was the crazy mommy who baked only with fruit juices for sweetener.  He does still enjoy some chewier breads, but once he got out into the world (friend's homes) and found other choices, that did it.  He and my other childen really enloy 100% WW and mixed breads though.  They eat whole grain pasta and brown rice, but like yours, no bulgar, or kasha.  I guess its an acquired taste.

Thanks for the kind words about my loaves,

Marni

 

SylviaH's picture
SylviaH

Marni, Great looking bread!  Lovely crumb and great crust and color!   You can't beat pan loaves for making kids happy about eating their sandwiches!  I laughed about your kids saying it has things in it!  I think every parent has heard that statement before.  Iam embarrassed to say my grandkids love those new frozen crustbuster's peanutbutter/jam  little sandwich things in their school lunches and Iam sure their mom loves the convenience!  When I was showed them...I gasped....needless to say I plan on doing a homemade version with the white whole wheat flour >small shapes, crustless ,frozen and ready packaged for school lunch, gasp!...I've actually ordered some crust busters in shapes!!  Now is that funny!  But at least they will have homemade jam with organic fruit no cornsyrup and organic home baked breads!

Sylvia

Marni's picture
Marni

Thank you Sylvia.  Knowing all the lovely bread you make, I can really understand how you must feel about those crustless "sandwiches".  What are the crustbusters?  I've never heard of them.

Do you make your jam the old fashioned way by using a water bath?  My mother made all our jam that way, but I've never tried it.  Only refrigerator types.

 

Marni

SylviaH's picture
SylviaH

Sorry that's what they were called as my daughter whipped them out of the freezer into the lunches saying how the kids ask for them!...at http://smuckers.com  under sandwiches!  They thaw out in the lunch bag before lunch time!   They are tiny and expensive for what you get..gasp! again!  Crustbusters is what I will use to shape these things!  I always steralize my jars first in the dishwasher and then I give them a hot water bath in my canner to seal the jars...it's really very easy and fun making jam.  I always make enough to last until the next season. My husband loves strawberry jam...we have a great strawberry season in San Diego.

Sylvia 

trailrunner's picture
trailrunner

Lovely loaves. It is nice to see just "ordinary" pan loaves...really simple and so nice to eat !!

I had a food coop out of my home for 8 years when the kids were small. All of their friends would come to the house and wait while I pulled loaves from the oven. They all wanted the heel since I filled it with butter and honey while it was hot !! Gotta love it that they thought the crust and the heels were the best part. They are all in their 30's now and still love Mom's bread and the heels . c

Marni's picture
Marni

I laughed when I read your post because oneof my sons insists that the heels (he says "ends")  are his. I add them as an addition to his lunch along with his sandwich.

It sounds like you made wonderful memories.

Marni