100% Whole Wheat Sweet Potato Pecan Bread
I couldn't resist posting today's bake for a couple of reasons. The first being that this formula has won lots of praise from those for whom I currently bake. The second reason stems from the fact that it is a result of good old tweaking. It was inspired by a recent post of hanseata's.
I generally follow a new formula pretty closely when I first bake it but, depending on how the loaf turns out, subsequent bakes find me tweaking away a bit here and a bit there. I have always found Karin's breads to be excellent and her Pumpkin Whey Bread was no exception but this loaf has ended up with its own section in one of my bread binders- right next to its original format.
At the same time of Karin's post several other people blogged about breads using similar ingredients and so those found their way into my new formula along with ideas out of my Flavor Bible.
The end result being a bread containing:
No crumb shot since this loaf and the others all were given to other households. Reports were of a nice soft moist crumb full of flavor.
Before finding TFL I never would have tried altering a recipe to such a degree. Now I never know if a formula will stay in its original form in my records or if it will lead me to something totally unexpected. This loaf was one of the latter and the adventure was quite fun.