This week the Tuesdays with Dorie baking group is making Whole Wheat Loaves.
While the bread may be called Whole Wheat, it is really half white and half whole wheat. It is a pretty basic bread, except that it calls for malt extract, an ingredient that is evidently used in making beer.
I have both diastatic and non-diastatic malt powder (not sure I could explain the difference without the trusty Internet), so I substituted the diastatic malt powder. It seemed to work. Others used molasses and were happy with the results.
My thoughts on this bread:
- This bread is soft and somewhat sweet.
- The dough rose very quickly but didn't have much oven spring.
- If I make this recipe again, I would make dinner rolls rather than sandwich bread. For a light wheat sandwich bread, I prefer Peter Reinhart's. That's just a matter of taste.
- The bread reminds me of those sweet whole wheat rolls one used to get with lunch at a "healthy" restaurant. Those rolls with bits of rolled oats on top.
- It was really good slathered with butter.
- The top browned quite a bit, but the sides and bottom stayed pale. The recipe suggests removing it from the pan for the last 10 minutes of baking to brown the sides. I went for the two-toned look.
To get the recipe, visit the fabulous blogs of this week's Tuesdays with Dorie hosts Michele of Veggie Num Nums and Teresa of The Family that Bakes Together.