I seem to have figured out the whole wheat breadbaking deal, many thanks to Katie’s encouragement and others! I have a few favorite recipes from the King Arthur’s Website:
I haven’t been able to get a photo of a finished loaf because it starts disappearing as soon as it comes out of the oven! Keith’s PB&J sandwiches have been on this bread lately. Remember how he had once suggested I give up on bread baking? He now proudly tells his coworkers now that we make our own bread at home :).
Then there’s the King Arthur’s 100% Whole Wheat Sandwich Bread. Sounds like the same name, but it’s different. This also vanishes before being photographed.
This one uses some honey and calls for nuts and seeds. I omitted the nuts & seeds and replaced with 1/4c of ground flax seed. This bread was yummy, but I was advised by Sweet Pea’s pediatrician to not give her honey, even if it was cooked in a recipe until after she was 1 year. So, I gave her a slice (she’s 11.5 months- I thought she was close enough) and then we had a crazy spell of diaper-madness for a few days. I’m not sure if it was related to the bread or the inordinate amount of broccoli she consumed, but I stopped making this kind of bread.
It’s too time consuming to make one loaf of bread for the adults and one for the child!!!
Then, I decided to try Italian bread on 2 separate occasions, using the Italian Bread 101 recipe.
I kneaded, I rolled, I braided..
It rose and I was so excited! It looked delicious.
Then I did an egg wash and the whole thing deflated. It ended up like ciabatta bread, which is still yummy, but not what I intended. Apparently the egg wash was too cool for the risen bread.
So I tried again, this time nuking the egg white so it was lukewarm. Again it deflated but not as much. The other thing is that the bread had a slightly sour taste. Just slight. ?!?!?!?
Any favorite italian bread recipes? Egg wash tips?