The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat sandwich bread

Smita's picture
Smita

100% whole wheat sandwich bread


Easily the best non-sourdough loaf I have ever made. Followed instructions to the letter.


What surprised me the most was how incredibly light the loaf was. Very good for morning toast. Best within 3-4 days. Thank you Peter Reinhart and BBA!


 

Comments

Doc Tracy's picture
Doc Tracy

I bake the 100% Whole wheat sandwich bread from PR's whole grains book a lot. It's one of my favorite staple breads. My plan this week is to try it with a SD starter instead of yeast. This is a great recipe. I haven't compared it to the BBA formula to see what the differences are.


Nice looking loaf!

dmsnyder's picture
dmsnyder

Matter of fact, I'd planned on baking a couple loaves this weekend but pooped out. (I only baked 5 loaves of other breads. I'm a slacker, I guess). It is a personal all-time favorite toasted with almond butter and for BLT's. 


Tracy: I've made both the BBA 100% whole wheat and the Fundimental Whole Wheat from PR's Whole Grain book, the latter as a sourdough. I prefer the yeasted version from BBA, personally. I find I don't like the flavor combination of sourdough and WW.


Of course, your preference may differ from mine.


David

Prenjo's picture
Prenjo

The picture must be white whole wheat.  Mine comes out so much darker and more dense.  I too followed Rheinhart's recipe over two days.  Taste is great and it stays fresh a long time but I would sure love it to be a bit softer and less dense.  Any suggestions?