Serious Eats: Recipes
Bread Baking: Seedy Wheat Bread
I'm all for eating healthy food, but it also has to taste good. There's no way I'm going to gnaw my way through a pile of hay just because fiber is good for me. And, truthfully, I like the white breads that I make. If I'm going to eat a whole grain bread, it's got to be as good as those glorious fluffy crusty white breads.
Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »
Morning toast should not feel like penance, and of all the whole wheat breads I've made, this may be my favorite. It might be the inclusion of sesame seeds that tips the balance, but the bread itself has a nice texture—soft but not gummy or crumbly, with enough body to make it feel substantial. It has a pleasant wheaty flavor with none of the bitterness that sometimes creeps into baked goods made from whole wheat.
The downside of this bread is that it needs to be planned in advance since the whole wheat flour gets an overnight soak in water, but there's little work involved in that.
Whole wheat flour absorbs a lot more water than white flour, and whole wheat flours are not as consistent as bread or all purpose flours, so you might need to adjust the amount of flour or water in the final dough to compensate.
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. She most recently launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.