The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat bread, from King Arthur's blog

SallyBR's picture
SallyBR

100% whole wheat bread, from King Arthur's blog

Just made it this past weekend, to test-drive my toaster/convection oven - it was my first time baking bread in it, worked very well.

 

the bread is surprisingly tasty and light for a whole wheat, so I highly recommend the recipe

 

If you want to take a look at the result, follow this link, where you will also find the recipe - or you can just go to King Arthur's blog, it is now maybe the 4th recipe from the top

 

http://bewitchingkitchen.com/2010/08/22/when-a-king-makes-a-promise/

 

I was looking for a full whole wheat to incorporate in my diet, but of course afraid to end up with cardboard-tasting brick.

 

this is a keeper for sure!

RobynNZ's picture
RobynNZ

Yeah, so that's two more things you can tick off the list! The oven looks ideal and is sure to provide lots of great dishes for you in LA as well as great bread.

Not long to go now.....

Best wishes, Robyn

teketeke's picture
teketeke

Hi, SallyBR :)

As RobynNZ mentioned me about the recipe, I better try to make the 100% whole wheat bread again. It was a failure when I used Walmart brand dry milk. The bread was like a cake. when I eat some crumb, the crumb fell apart like eating  a cupcake or so. Could you tell me what kind of dry milk do you use for the bread?

I am waiting for the book (Dan Lepard's) to borrow at the library where I always go.

It is very refreshing to learn other country's baking. :)

Sincerely,

teketeke

 

SallyBR's picture
SallyBR

Hi there...

 

I used both the dry milk and the whole wheat flour from King Arthur - lucky me, I had both things in my pantry from previous bakings

 

 

teketeke's picture
teketeke

Thank you for your reply :)  I use  King Arthur whole wheat flour too. Hmm.... I better buy the one.

Thank you for all your help,

Akiko