My love affair with yeasted bread is extensive and has gone on for decades. The type of sandwich bread we are making today is an absolute keeper.
The group choose Whole Wheat Loaves from Baking with Julia, the book we´re baking our way through for our Tuesdays with Dorie group. A wonderful recipe by contributing baker Craig Kominiak.
This is as easy as whole wheat bread can get. Very similar to the one I make all the time, which I´m sad to part with, but this one is better because oil is used instead of butter, and honey instead of sugar. A bit healthier and practically the same flavor and texture.
Baking bread is such a rewarding experience in my opinion. The radical change of what goes into the oven and what comes out, is enough to make me giddy with anticipation. The aroma that fills the kitchen, and if you´re lucky, the whole house, is reason enough to be caught with your hands in the dough. Literally.
If you follow the recipe carefully, there´s not much that can go wrong. The only thing I find that betters the final loaves a bit is that, if you have doubts about the dough being doubled in volume, let it rise a bit more. Whole wheat bread doesn´t rise as much in the oven as all white flour bread does. So I make a point of being happy with how tall the loaves are before baking; they will rise of course, this is yeasted bread after all, but in a moderate way.
This is the perfect recipe to make if you want a bread with seeds. I´ve made it with sesame, poppy, flax and sunflower seeds. Any combination and no more than 3 or 4 Tbs total. Toasted seeded bread makes the best breakfast.
These regular whole wheat loaves are perfect for sandwiches and toast of course. I love to use it for an open sandwich with hummus, roasted red peppers, fresh tomatoes and arugula. One of my favorite lunches.