Tuesdays with Dorie baked a simple yet delicious whole wheat bread this week. If you want to see some nice photos and get the recipe, visit Michele of Veggie Num Nums and Teresa of The Family That Bakes Together.
Great bread! This recipe worked exactly as advertised. I only made one substitution, I used maple syrup instead of malt extract. Since there is more honey in this bread than maple syrup, I couldn’t taste it. Next time I might add a bit more. The bread came together so easily that I forgot to take “in process” pictures. I will definitely make this one again. My family loved it!
I used two different loaf pans but it didn’t seem to make a difference in baking time, both baked perfectly after 30 minutes. The metal pan I inherited (stole) from my mother and it bakes most perfectly, but alas, I only have one!
New recipes for October TBD! Stay tuned.
Links to the recipe and other bakers work can be found here:
Beautiful job! We really enjoyed these loaves and will definitely be making them again. We used molasses instead of the malt extract, which added a nice earthiness to the flavour, I think.
Great and delicious breads!
This is my favourite recipe from the book so far. Such a versatile bread is a dream!
We had it toasted and not-toasted with butter and honey or butter and jam,
we use it for sandwiches or anytime we like to eat bread.
Maple syrup is always a nice touch in wheat bread. Your crumb looks lovely.
Your loaves look great and ready to eat! Butter please …
Blessings, Catherine http://www.praycookblog.com
Nice substitution with the maple syrup.
Maple syrup does sound good. I might have to try that in place of honey.