This week's Tuesdays with Dorie featured a recipe for Whole Wheat Bread. Since I make a couple loaves of sandwich bread every other week to fuel us through lunchtime anyway, I simply utilized this recipe instead of my usual Buttermilk Bread recipe.
This recipe produced two beautiful loaves that were not heavy and dense like most wheat-based bread can be. I was surprised that the recipe did not call for the addition of vital wheat gluten to provide a little extra boost for the rising. The dough rose beautifully and within had our home smelling like freshly baked bread within three hours of starting the recipe.
Matthew loved this bread. He gladly devoured his peanut butter and jelly sandwich yesterday and then asked for seconds. He almost never finishes an entire sandwich. Paul, on the other hand, really loves his white bread and was slightly disappointed that he had to eat anything with whole wheat in it for lunch. He did admit that it was a decent tasting loaf "as far as whole wheat bread goes." Is that the greatest of compliments or what?!?
For me, this bread was simply perfect for one of my favorite sandwiches of all time. Spread two slice of bread with hummus and then layer on sliced red onions, peppadew peppers, sliced cucumbers, sliced salted/peppered tomatoes, and arugula. Cut in half and enjoy!
For the recipe, please visit the blogs of Michele and Teresa who were our hosts for this week.