February 24, 2013 - 8:56pm
100% Whole Wheat Sandwich Bread
Today's bake was a loaf of Peter Reinhart's 100% whole wheat sandwich bread. The soaker and wild yeast starter for this loaf used home-milled hard red winter wheat. In the final dough, I added Sonora white wheat flour milled by Eatwell Farm in Dixon, CA. The combination produced a loaf of bread that easily filled the 8 1/2 by 4 inch loaf pan.
We enjoy this bread toasted for breakfast and topped with orange marmalade alongside a cup of hot tea.
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Yum! Toasted with marmalade... never tasted marmalade. should be great though.
Lovely lofty loaf, Linder! it rose beautifully.
Nice loaf Linda! Love those classy scores.
I bake a 1500 gr loaf of that bread ~ once/five days, but have never used my SD starter, only CY. Not that I haven't wanted to, but my wife is pretty particular about her 100% ww sandwich bread and I daren't 'experiment'. But boy, is it tempting. Guess now I can always blame you :-)
Nice baking!
Tom
bread looks well risen and baked. The crumb has to be fantastic. My wife is just like Tom's - don't mess with her store bought non SD Oroweat 100% WW. I've made some really nice (not 100%) WW with SD that she will eat till gone and then off to Kroger for Oroweat she goes.
Very nice baking Linda. Post a crumb shot when you get one?
As requested, here is the crumb shot for this loaf -
Thanks for all the kind words. Yeah, I'll be away for a week visiting my sister in New Jersey, she's of the Orowheat clan, but maybe I can bake a loaf and see what she thinks? Hmmm, oh yeah, I'd made a pact with myself not to come off like the know-it-all older sister, so maybe I'll let things be.
I haven't tried the sourdough version of this yet. Looking forward to it after your post. -Varda