August 15, 2010 - 12:02pm
whole wheat oven spring
I just want to show that whole wheat breads can be light and high rising. This bake yesterday, went better (higher) than my previous featherpuff try. This one lives up to Laurel's promise of what can be expected from a bread containing so much dairy. The recipe is on pg.188, The Laurel's Kitchen Bread Book. It baked for the shorter period of time, 45-60 min. at 325F. I might need to check my oven again, as even the 45min. produced 205-210 degrees internal temp.The dark crust was expected, so It might have thrown me off a bit. This is delicious bread, and I would urge anyone having difficulty with whole wheat breads, to try this book. There is a reprint version available in paperback. Ray