The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Honey Lemon Whole Wheat Loaf

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ehanner's picture
ehanner

Honey Lemon Whole Wheat Loaf

A few weeks ago I saw a post with a reference to a Honey Lemon Whole Wheat loaf. As I recall a couple posters had commented that this bread was high on the best breads list for them. A fellow I have high regard for (PMcCool), suggested I would like it, so I decided to give it a spin.


The original recipe is from Bernard Clayton. One of the things Clayton does in this and other recipes I have made is to use very warm water for the mix along with a short primary ferment time and then an overnight chilled proof. Since the dough starts off life warm, it does rise fully while in the refrigerator. I suspect this also helps develop a better flavor. Another component of the flavor being the grated lemon rind, I suspect is enhanced by the warm water helping release the oils of the fruit.


The crumb is about what you would expect from a 40% Whole Wheat mix. The dough and later the bread has a very unusual and surprising aroma with the Lemon. This is an aromatic bread of the highest order. Paul said he liked the way the lemon plays off the WW and I think that's a good description of what I sence. So grab a copy of Claytons book and give this a try.


Eric



Comments

xaipete's picture
xaipete

Great looking loaves, Eric. Did you use traditional lemons or Myers?


--Pamela

ehanner's picture
ehanner

Just regular Lemons


I do enjoy the Myers. I've been known to eat them like oranges, rind and all. Delicious.


Eric

SylviaH's picture
SylviaH

Eric, Great looking loaves with a very appealing use of lemon zest!  When using peels eating or otherwise I always use organic....pesticides accumulate in the peels and pulp.


Sylvia

trailrunner's picture
trailrunner

I have used his books for decades and never tire of the results. You are right about this loaf, it is very tasty. I haven't made it in a long time. Yours looks wonderful. I will have to get one made soon. c

Nomadcruiser53's picture
Nomadcruiser53

I love adding lemon zest to breads I'm doing for fish fries. I've had flavorful results using orange zest also.

janij's picture
janij

That is a great WW bread recipe.  They smell as good as they taste.

Mini Oven's picture
Mini Oven


How many of those great looking loaves can you make from this football size lemon?  (Picked in Southern Italy on the island of Ischia.)


Mini


 

PMcCool's picture
PMcCool

maybe 8-10 loaves.  Or one really big lemon meringue pie!

PMcCool's picture
PMcCool

But thanks for a dose of affirmation.


Paul

ehanner's picture
ehanner

Mini,


Is that you holding that Italian Lemon? You are probably just playing tricks with the perspective to make it look so large.


Paul,


I think next time I make this, I going to do a soaker with the WW and all of the water. I might add some soaked flax also. I want to darken the background flavor so the lemon has more contrast. My neighbors loved it. Thanks again.


Eric

Mini Oven's picture
Mini Oven

Here is another photo but before you think the ruler is placed wrong, look at the shadow.  The optical illusion makes the lemon smaller. 



The "0" is placed on the end of the lemon.  This one is about 19 cm long.  If you don't believe me hold up a ruler to the edge of your computer frame.  Now back off with the ruler about 3-4 inches holding it parallel but in position, now move your head to the center of the screen and read the ruller, it will also appear 2 - 3 cm (or 1") off.


The inside is mostly pith: 


Isn't it amazing what one can learn on TFL?  I think it's a pitty it's pretty pithy.  I was looking forward to that big lemon meringue pie!  Lots of zest though.



Other stuff:


I was out walking my dog yesterday and the fields are always a patchwork of color.  The rye fields are now a yellow green from the "hairs" on the ends of each stalk and the wheat it a rich knee high green ready to head out.  As I gazed from one field to the next my eyes were absorbed in a wheat field to my right.  So beautiful, almost stately or majestic.   I panned across to the opposite side of the road and there the wheat was not the same but sprinkled with slightly taller whispy rye plants.  Against the evening sun, the interspersed rye danced like feathers on a fresh mowed lawn.  (Granted, a yellow green chicken doesn't get plucked every day.)  I thought to myself, the seeds got a little mixed while planting.  One man owns both fields.   Then I pondered to myself, clever premixing!   ....This must be a light rye field!


Mini


 

cake diva's picture
cake diva

Eric,


Those lemons are for real.  My cousin's lemon tree in Orange County, CA started growing them this year after planting the tree 2 years ago.  Last year, the lemons were normal-sized, but this year, the tree produced only 4 fruits and they were even bigger than Mini's!  However, when you peel off the rind, the fruit itself is the size of what one would typically find.  Needless to say, everyone in the family is perplexed!  Do we have a botanist in the house who can explain this? 


- cake diva

SylviaH's picture
SylviaH

I don't know why they get so big on my lemon tree in San Diego.  Some are the size of grapefruits!  This one is average size! 



I'll trade you for some of your bread!