Okay, this is my first entry for Pam’s Bread and the beginning of a search for a tasty and healthy whole grain bread. Right in the beginning I want to be clear: I am not a professional baker; I just like to bake and my husband, Ron, loves bread. So, I hope that you also like to bake and would like to join me in a conversation about finding delicious (first and foremost!) whole grain breads. I will be posting my various trials & hope that you will chime in with your own experiences and opinions on what to do, which ingredients are better/best and why, etc. This is not a Blog for professionals, although professional bakers can certainly share their opinions and expertise! I hope you join me in this baking adventure.
My first loaf in this baking journey was for a modified rye bread from Martha Stewart’s Baking Handbook: Cranberry-Pecan Rye Bread on page 298, which I made last night/this morning. This is a delicious bread as it is presented, but I wanted to avoid any white four, so I replaced all of the bread flour Martha Stewart called for with whole wheat flour (King Arthur Flour) and a bit of gluten flour (Bob’s Red Mill organic vital wheat gluten flour), which is supposed to help the bread rise. I also used walnuts instead of pecans – for no reason, just because.
Also, because it was so late when I started making the bread, I prepared it in the evening and baked it, after its second rise, the next morning.
Confession time: I promise to always be as honest as possible in this Blog, so I have to admit in my very first posting that I made what I thought was a major mistake: I had written out a doubling of ingredients next to the book’s instructions, intending to make 2 loaves. At the last minute I decided to only make one loaf – but I mistakenly added twice the whole wheat & gluten flour than called for in the single loaf recipe!
I expected a total failure or at least an unpalatable (is there such a word?) bread for any but the most hearty bread enthusiast. But, no! It turned out to be tasty with good texture! Now, why was that? If anyone can explain how I could have gotten so far off course with the ingredients and still have a tasty loaf of bread, please let me know the reason.