Many of the Tuesdays with Dorie recipes from Baking with Julia have been new to me, either in ingredients, technique, or finished product. Not so these hearty whole wheat loaves. I’ve been baking bread for over 30 years, so there was nothing new here. Classic ingredients, standard techniques, nothing fancy.
But don’t take that to mean this was a ho-hum recipe. Far from it. While everything about this recipe was comfortably familiar to me, the finished loaves were nothing like the dense, crumbly whole wheat loaves so many recipes produce. No, these were light, airy, slightly sweet loaves that rose well over the pan and far beyond my expectations.
The ingredients list for the loaves was simple: water, yeast, honey, bread and whole wheat flours, canola oil, malt extract, and salt. It’s the honey and malt that give these loaves their earthy sweetness. And the combination of flours resulted in a hearty, yet tender, crumb.
The dough was wonderful to work with: firm, tacky but not sticky, and quite supple.
Here it is before bulk fermenting:
And here’s what it looked like 1 1/2 hours later:
I divided the dough (not too evenly, as it turns out), shaped the loaves, and put them in pans to proof.
After an hour of proofing, the loaves were well-risen and ready to bake.
I baked the loaves, cooled them, then put one in the freezer and kept the other out to use for toast and sandwiches.
This is a delicious bread, and easy enough to make a bread baker out of anyone!