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This is not your cardboard grocery store version of whole wheat bread. Honey and a touch of molasses (substituted for the more difficult to find malt extract called for in the recipe) give the loaf a subtle sweetness and depth of flavor. The recipe is very straightforward and makes two loaves. You can find it here at this week’s hosts: Veggie Num Nums and The Family that Bakes Together.
It’s a rewarding experience to make bread by hand. The feel of the dough as you knead it into a smooth ball is completely lost once you let a machine do the work for you. I’m not going to give up my bread machine yet (it is awfully convenient!) but I will be making this whole wheat bread by hand again.
The dough shaping procedure used in this recipe was new to me. To shape the dough after the first rise you press the dough into a rectangle 9 inches by 12 inches long:
Starting at the top, the dough is folded about two-thirds of the way down:
and then folded again so that the top edge meets the bottom edge:
The seam is pinched tightly and the ends are folded in and pinched. Not too pretty. I need some practice here!
The loaf is then turned over so the seam is on the bottom. Much better!
The loaf is then put into a buttered pan, covered with plastic wrap, and allowed to rise until it doubles in size again. Before the second rise:
After the second rise:
Last the bread is baked in a 375 degree F. oven for 35 minutes. You let it cool and then slice away!
My whole wheat loaf wasn’t perfect but I like to think that is part of the charm of homemade bread. It was delicious and the perfect partner for some homemade soup I made. I do think my baking skills are improving thanks to the helpful tips and insights from the Tuesdays with Dorie baking group!
jennrag said:
Beautiful pics! When I finally have a chance to make this recipe, I will refer to your blog to help me fold the dough correctly!
Baker on the Rise said:
Thanks! I hope it’s helpful 🙂
Teresa said:
You show the folding technique perfectly in your photos!
Baker on the Rise said:
Thank you!
Heather @ SugarDish(Me) said:
Ummmm… not perfect? What. Ever.
This is gorgeous!
Baker on the Rise said:
Ha. Thanks. I can’t help it. When I look at all the other blog posts of the same bread I start thinking that mine didn’t rise as high, why didn’t I use an egg wash to make it pretty. . .and so on. It’s in my nature to compare! Your comment makes me feel better 🙂 Thanks!
cathleen said:
Wonderful job! Looks great.
Baker on the Rise said:
Thanks for stopping by!
gfcelebration said:
Love the way you demonstrated each step along the way. Your bread looks delicious.
Baker on the Rise said:
I really enjoy whole wheat bread and I was surprised I pulled it off on my first try. Thanks!
Paula Kelly-Bourque (@VanillaBeanBake) said:
That’s one great looking loaf of bread! I’m sure it tasted wonderful.
Baker on the Rise said:
My whole family gobbled it up with some butter. Yum!
loavesandstitches said:
Looks good! Everyone liked it here.
Baker on the Rise said:
It’s a winner 🙂
eatwithfatjoe said:
Baking bread one of the greatest smells ever….
alwaysaddmorebutter said:
Your loaf looks great and you could be an ad for where I work with your RoulPat & USA Pan loaf pan! 🙂 I don’t know why but your site always makes my computer freak out for some reason and produce the spinning rainbow wheel of death (I have a Mac) for like 5 minutes before it loads. I wonder what that’s about? I think it’s just further ammunition in my argument with my husband that I need a new computer, don’t you agree??
Baker on the Rise said:
Hmmm. . .I don’t know why my site would do that but I am also not using a Mac. Upgrades are always nice 🙂
Cher said:
I love the USA Pan bakeware – your bread looks perfect going into them!