100 % whole wheat made with almond milk
A moving friend left a couple of containers of almond milk at my house. A perusal of the web indicates that it can replace water in bread. I may still "hate whole wheat" (lol) but this will be pretty good for pesto chicken salad sandwiches for supper, eh?
It's fairly light and tender for 100% stone ground whole wheat. I decided adding two eggs would improve its "tensile strength" -- and whether that's true or not, the bread slices well. (Recipe below the pic.)
Mix together 500g stone ground whole wheat flour, 12g kosher salt, and 8g yeast. Whisk 100g egg (2 large eggs) into 400g almond milk. Stir the wet ingredients into the dry until all flour is moistened and most lumps are gone. Cover with a damp towel and let rest 45 minutes. Stretch and fold once, cover, let sit 45 minutes. Repeat stretch and fold and 45 minute rest twice more. Cut dough in half, form into loaves, score, and let proof, covered, 30 minutes. Wait another 20 minutes while the oven and baking stones preheat to 375F. Bake the loaves in the middle of the oven for 35 minutes or until internal temperature is between 200F and 205F.
The pesto chicken salad? Oh. Chicken breast (roasted with lemon, garlic and fresh basil, diced), shredded romain lettuce, tossed in a pesto dressing (basil, olive oil, parmesan cheese, mayonnaise, and champagne vinegar whirred in a blender). Yum!