As always with our Knead the Book feature, we have five (5) copies of Kneadlessly Simple to give away this week. Enter the contest here.
This whole wheat loaf from Kneadlessly Simple borrows a technique from bread-baking master Peter Reinhart for heating part of the whole wheat flour to help sweeten the bread.
Unlike other breads from this book, this one was a very slow-riser. The instructions for the second rise say that the bread should rise one inch over the rim of the pan, but as the dough was just barely over the rim, I could see it had reached the precarious jiggly stage that could result in a collapsed loaf.
Rather than waiting for the full rise, I put it in the oven at that point. It sunk a little, but didn't collapse completely.
The bread overall was a little dense—not unusual with a 100-percent whole wheat loaf—but the flavor was really, really good, and the whole wheat flour sprinkled atop the loaf adds a nice touch.
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About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.