Monday, September 17, 2012

Whole Wheat Loaves - TWD: Baking with Julia

Whole Wheat Loaves - TWD: Baking with Julia 

Tuesdays with Dorie: Baking with Julia - Seventeenth Installment.  The recipe is Whole Wheat Loaves.

Ah, the saga of the whole wheat bread.  I had made this recipe before, and it was as easy as I remembered. I did a lot of baking with whole wheat recipes from The New Laurel's Kitchen cookbook, so this kind of recipe is very familiar to me.  I think the combination of malt syrup and honey makes it taste really good. I used my Kitchen Aid stand mixer, and it even managed to smoothly knead in the water I threw in late in the kneading because I forgot to add at the beginning.


 Apparently pride cometh before a fall, because in my over-confident state, I didn't read the baking instructions carefully, and didn't turn the oven down when I put the loaves in!  I set the timer for slightly less than the minimum time, and when I got to the oven, this is what the loaves looked like (eeeeeeeek!)  At least the bottoms of the loaves weren't blackened, and you can see from the sliced loaf above, the inside was just fine.

 I was a bit sloppy on shaping - I had run out of counter space due to three simultaneous cooking projects (gee, maybe that's why I mis-read the oven instructions :-), so I shaped the loaf in my hands in mid-air and stuck it in the pan.  It may not win a prize for its beauty, but the bread was very yummy. 

9 comments:

  1. It's the taste that matters most anyway, right? :)

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  2. Who cares about the beauty prize. Glad that you enjoyed the taste!

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  3. Glad you liked it! in the end it´s all about the taste

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  4. Multiple cooking projects have yielded me some pretty interesting results. All things considered, yours turned out really well.

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  5. I am the queen of mid air shaping :-) As long as it tastes good...
    Sounds like you had a busy day.

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  6. Black trims off--I've done it many times. The kids didn't like the crust anyway--perfect.

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  7. Love the sunflower! The insides of your loaf look good. As Cindy mentioned, you can always trim the crust. I did not know we were supposed to turn the oven temp down either; though mine did not burn. Hmmm...

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  8. Goodness, a busy kitchen indeed if you had to shape the loaves in mid-air! I've never had to do that!

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  9. A busy kitchen indeed! Your bread looks wonderful, trim those crusts and you will have little gourmet sandwiches! ha! ha! Blessings, Catherine www.praycookblog.com

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