Tuesday, September 18, 2012

TWD: Whole Wheat Bread

This past weekend was very busy so it was wonderful to have a recipe that could be made on Monday. Sarah, Nathan and I got home and got right to work on this bread.

One of my all-time favorite smells is yeast.  I have a love affair with bread.

I was worried that this amount of flour would overwork my KitchenAid but it ended up mixing with no problems. I ended up using 3 cups of bread flour and 3 cups of whole wheat flour with about 3 tablespoons more during the kneading process.

The recipe called for malt extract. We looked up getting this from King Arthur flour but it only came in large quantities.  Apparently malt extract is used in the beer making process. My husband found that you could substitute malt for molasses.  Combined with the honey that the recipe already called for, the sweet taste came  through wonderfully but delicate in nature.

The bread was not baked until after the kids went to bed so they enjoyed in the morning.

I couldn't resist sneaking a couple of slices while the bread was still warm.  

Onward to cranberry walnut pumpkin loaves.  If anyone is looking for the size tins recommended and for the high-gluten flour for the bagel recipe, we placed an order from the King Arthur flour on-line store.

Broad Brook Bakers


  1. KAF is truly a bakers's friend. We only live about three hours from there, so every so often I can convince the family to take a ride out :-) (although their mail order usually gets to my house next day...)
    Your loaves look great & thanks for the advance warning on the high gluten flour for the bagels!

  2. I get a little fascinated with the King Arthur flour website, as a Canadian. We have various flour producers here, but not a one-stop-shop like that. One of our most popular brands is called Robin Hood - I wonder what the connection is between medieval England and baking?