This recipe seemed pretty easy to follow. The only changes I made were to cut the recipe in half ( since it was new and I wasn’t sure I would like it), and to use molasses instead of malt extract. I made the dough in my heavy duty Viking mixer and it was super easy. No kneading, Amazing!! I set the dough in the bowl to rise and continued with my cookie baking. After 11/2 hours it looked beautiful. I made the loaf as instructed and set it to rise again. After about an hour I put it in the oven to bake. I tested it at 32 minutes and it wasn’t quite done, 3 more minutes and it reached 200 degrees. It came out of the pan easily and looked nice. The kitchen assistant had a piece with honey and said it was really good. The response to the bread was much better then the response to the cookie I had made earlier. I thought the cookie was fantastic, the assistant thought it was too busy! Who ever heard of a cookie being too busy!! I have yet to taste the bread, but plan on eating it for breakfast in the morning. Hopefully I will agree with the assistant on this one.
Whole Wheat Bread: TWD/Baking with Julia September 18, 2012