KAF Whole Grain Baking
My Valentine present, which had been back-ordered, showed up while I was out of town last week: the KAF Whole Grain Baking book. My, oh my, oh my! There is some serious baking to do! Since our grandson is staying with us for part of his spring break and since he loves cinnamon toast for breakfast, I decided to start last evening with the honey oatmeal bread recipe, which has a cinnamon swirl option. It contains honey and oatmeal, natch, as well as whole wheat flour, unbleached AP flour, butter and other good things. I didn't have any nonfat dry milk on hand, but the bread doesn't seem to have suffered any as a result. The cinnamon swirl mixture contains egg white, brown sugar, cinnamon (2 tablespoons!) and flour.
The texture is surprisingly light for a mostly whole grain bread, as well as being moist and tender. It toasts up wonderfully, with both the honey and the cinnamon flavors being very noticeable. Here's a picture:
I think that the egg white and flour in the cinnamon mixture kept the layers of the roll from separating or creating pockets, as has often been the case with other recipes that I have made.
This was everything that I anticipated, and more, so I have high hopes for other recipes in the book. The only downside may be a dent in my pocket to buy spelt and other not-so-common flours, if and when I can find them locally.