We’re hosting this week’s Tuesdays With Dorie recipe from Baking With Julia along with Michele of veggie num nums. Thanks to Laurie and Jules for the opportunity. Hosting means we’re allowed to share the recipe, which you will find at the end of this post. May it inspire you to buy the book, if you haven’t already.
For many people, the Platonic Form of bread, the one that you’d draw or describe if you were asked, is a white loaf. My mother was never a fan of white bread and we grew up eating brown bread most of the time. So, this week’s loaf matches my conception of bread’s Platonic ideal perfectly.
Though I’m eager to learn all the variations on bread that this group has to offer, there’s something uniquely satisfying about a thick slice of homemade sandwich bread. It’s just as satisfying to make as it is to eat and the sense of accomplishment that comes from seeing perfect loaves cooling on their racks feels as though it resonates all the way back to the earliest bakers.
My nieces did most of the hands-on work for this recipe, each turning out one of the loaves. We gave the loaves an egg wash before putting them into the oven, which gave them a nice sheen once baked. We also substituted molasses for the malt extract, as we couldn’t track any down in time for our baking session. (Scheduling is a big part of our monthly Tuesdays With Dorie process, as you might imagine.) I think the molasses worked well to bring out the bread’s flavour and it certainly helped to create the lovely aroma of the bread. That aroma made it hard not to cut into a loaf right away.
We actually waited until morning, toasting the bread and slathering it with butter and marmalade. It was worth the wait. The bread has a delicate, chewy crumb, but it’s also strong enough to stand up to a lot of slathering.
There will be artisanal breads, flatbreads, and rolls showing up in our posts over the next few years, but I suspect that this bread will be one of the ones revisited most often in our kitchens. I’m also sure that the making of these simple loaves by the girls will be one of the experiences we look back on most fondly, long after we’ve finished working our way through the book. It’s those foundational experiences that enable us to make more difficult creative leaps, after all.
Whole Wheat Loaves
from Baking With Julia by Dorie Greenspan
There’s just enough honey and malt in this recipe to bring out the natural sweetness of the loaf’s whole wheat flour. A tall crowned loaf with some chew and stretch in the crumb, this bread has the flavour and heft to stand up to strong cheeses and spicy cold cuts, making it first-class sandwich fare. Like the White Loaves (page 81), these are good loaves for bread-baking tyros: The techniques are basic, the rewards many.
Makes two 1-3/4 pound loaves
2-1/4 cups warm water (105°F to 115°F)
1 tablespoon active dry yeast
1/4 cup honey
3-1/2 to 3-2/3 cups bread flour or unbleached all-purpose flour
3 cups whole wheat flour
1 tablespoon canola oil
1 tablespoon malt extract
1 tablespoon salt
Mixing and Kneading Pour 1/2 cup of the water into the bowl of a heavy-duty mixer fitted with a dough hook and add the yeast and honey. Whisk to blend and allow the mixture to rest until the yeast is creamy, about 5 minutes.
Combine 3-1/2 cups of the bread flour and the whole wheat flour and keep it close at hand.
Working in the mixer with the dough hook in place, add the remaining 1-3/4 cups water, the oil, malt extract, and about half of the flour mixture to the yeast. Turn the mixer on and off a few times just to get the dough going without having the flour fly all over the counter and then, mixing on low speed, add the rest of the combined flours. Increase the mixer speed to medium and beat, stopping to scrape down the bowl and hook as needed, until the dough comes together. (If the dough does not come together, add up to 2 tablespoons more white flour.) Add the salt and continue to beat and knead at medium speed for about 10 minutes, until the dough is smooth and elastic. If you prefer, you can mix the dough in the machine for half the time and knead it by hand on a lightly floured surface for 8 to 10 minutes. As with many whole wheat doughs, this one will be a tad sticky even after proper and sufficient kneading.
First Rise Turn the dough out onto a lightly floured work surface and shape it into a ball. Place it in a large buttered or oiled bowl (one big enough to hold double the amount of dough). Turn the dough around to cover its entire surface with butter or oil, cover the bowl tightly with plastic wrap, and let the dough rest at room temperature until it doubles in bulk, about 1-1/2 hours.
Shaping the Dough Butter two 8-1/2 by 4-1/2 inch loaf pans and set them aside.
Deflate the dough and turn it out onto a lightly floured work surface. Divide the dough in half and, using the palms of your hands and fingertips, or a rolling pin, pat each half into a large rectangle about 9 inches wide and 12 inches long, with a short side facing you. Starting at the top, fold the dough about two thirds of the way down the rectangle, then fold again so that the top edge meets the bottom edge; seal the seam by pinching it. Turn each roll so that the seam is in the centre of the roll, facing up, and turn the ends of each roll in just enough so that the rolls fit in the loaf pans. Pinch these seams to seal, turn the loaves over so that the seams are on the bottom, and plump the loaves with your palms to get an even shape.
Second Rise Drop the loaves into the buttered pans, seam side down, cover with oiled plastic wrap, and allow them to rise at room temperature until they double in size again, growing over the tops of the pans, about 1 hour.
While the breads rise, centre a rack in the oven and preheat the oven to 375°F.
Baking the Bread When the breads are fully risen (poke your finger into a bread; the impression should remain), bake for about 35 minutes, or until they are golden and an instant-read thermometer plunged into the centre of the bread (turn a loaf out and plunge the thermometer through the bottom of the bread) measures 200°F. (If you like, 10 minutes or so before you think the loaves should come out, you can turn the loaves out of their pans and let them bake on the oven racks so they brown on the sides.) Remove the loaves from their pans as soon as they come from the oven and cool the breads on racks. These should not be cut until they are almost completely cool.
Storing Once completely cool, the breads can be kept in a brown paper bag for a day or two. Once a loaf is sliced, turn it cut side down on the counter or a cutting board and cover with a kitchen towel. For longer storage, wrap the breads airtight and freeze for up to a month. Thaw, still wrapped, at room temperature.
Contributing Baker Craig Kominiak
Our co-host this week is Michele. You can find everyone’s links here: Whole Wheat Loaves
Paula @ Vintage Kitchen said:
Perfect bread Teresa! They rose beautifully, and I agree with you, it´s such a keeper. Thanks for hosting!
Teresa said:
Thanks, Paula! Looking at everyone’s posts has made me want to bake some more loaves…
Cher said:
Beautifully done, ladies.
Thank you for hosting this week!
Teresa said:
Thanks, Cher!
Pingback: Whole Wheat Loaves {TWD-BWJ} « Of Cabbages & King Cakes
gaaarp said:
Beautiful loaves! This is definitely the perfect bread for sandwiches, toast, and eating out of hand. It will be making regular appearances in my kitchen, too.
Thanks for hosting and for such an informative, well-written post!
Teresa said:
Thanks so much, Phyl!
Baking is my Zen said:
Thanks for hosting. Loaves look great. I made rolls…but, will make loaves. They look so good.
Carmen
Teresa said:
Thanks, Carmen – your rolls looked great.
betsy said:
I love the sheen that your egg wash adds. Great idea! I enjoyed my first slice with butter and marmalade too. Yum! Thanks for hosting this week.
Teresa said:
Thanks, Betsy! Homemade bread + butter + preserves = heaven. 🙂
smarkies said:
It is a great basic whole wheat bread. It got eaten up really quickly at my house.
Thanks for hosting!
Teresa said:
Ours, too – it disappeared so quickly!
Ckay said:
Thank you for hosting Theresa, your wrote a wonderful post.
I love your shiny “egg washed” breads – they look great!
This is my favourite recipe from the book so far. Such a versatile bread is a dream!
We had it toasted and not-toasted with butter and honey or butter and jam,
we use it for sandwiches or anytime we like to eat bread.
I have tons in the freezer, now.
Teresa said:
I think this might end up being the most used recipe from the book in our kitchens, too.
Cindy Harris said:
Great pick! This was a great recipe one that begs to be mastered. Good job.
Teresa said:
I was really glad to see this one come up in the rotation. One cannot live by all purpose flour and sugar alone, though goodness knows I try! 😉
Paul said:
Ah yes, but that’s what cake and pastry flour are for!
Very nice, light loaves. Mine may have been just a tad on the heavier side.
Pingback: Whole Wheat Loaves, Sweet and Savory « loaves and stitches
Miette said:
Thank you for hosting Teresa! Great Bread, it’s a keeper.
Teresa said:
Thanks!
Piebird said:
How nice that your nieces get to experience bread baking with your guidance! Yes, this made yummy toast this morning
Teresa said:
It’s so much fun baking with them. I wish I still had some for toast this morning, too.
Michele Durante said:
Thank you for co-hosting. I think your bread looks delicious and I’m glad that you enjoyed baking it!
Teresa said:
Thanks, Michele – it was fun co-hosting with you. I think we got a good one.
Sara Pratt said:
Thanks for hosting! Your bread looks awesome!
Teresa said:
Thanks, Sara – it was fun!
Michelle Murphy Muse said:
Your bread looks great and thank you for the perfect fall baking pick! I love making bread this time of year:)
Teresa said:
Thanks, Michelle – it’s coming up to the best baking time of the year, with all the harvest fruits and veggies and more reasonable weather. This bread’s a nice way to kick it off.
Dawn said:
An egg wash did indeed give your loaves a beautiful sheen! Great idea!
Teresa said:
Thanks, Dawn. I think it looks much prettier that way.
Jodie said:
Thanks for hosting! This was a great recipe and yours look delicious!
Teresa said:
Thanks, Jodie – we loved this one and we’re happy to host.
loavesandstitches said:
I love the egg wash look! This is a really yummy bread that is good for just about everything! Thanks for hosting.
Teresa said:
Thanks! It’s nice to have a good workhorse bread recipe or two. This one has such a nice crumb and sturdy texture. Love it.
breaddivas said:
What a lovely idea to add the egg wash… so pretty! Thanks for hosting!
Teresa said:
Thanks, it does make it look nicer, doesn’t it?
Pingback: Wheat Loaves « Trumping the Tart
Susan Holding said:
Pretty bread! Thanks for hosting!
Teresa said:
Thanks, Susan!
isthisakeeper said:
Thanks for hosting!! Loved the egg wash on the loaves..it made the crust look SO delicious!!
Teresa said:
And it was delicious, too!
Catherine Paulsen Daugherty said:
A wonderful post! Thanks for hosting, I love baking along with you. Blessings, Catherine http://www.praycookblog.com
Teresa said:
Thanks, Catherine. I always enjoy your posts, too.
pamkaren said:
Your loaves are picture perfect! Thanks for hosting 🙂
Teresa said:
Thanks so much!
gfcelebration said:
Absolute perfection. Your bread looks really enticing. Wish we could have some. Thanks for hosting this week.
Teresa said:
Thanks so much. My partner doesn’t like looking at these posts, much either. He’s rather read about the dishes he can actually have.
oven chaos said:
Waiting for the bread to cool completely and have it toasted was the hardest part…The breads look perfectly crusty!
Teresa said:
They were nice and crusty without being hard – my favourite. After seeing that people still got good results when they cut into their loaves early, I’m not sure I’d be able to wait that long again.
Tammy said:
I have serious photo envy. Nice post.
Teresa said:
Thanks, Tammy!
Heather said:
Your loaves look absolutely amazing!
Teresa said:
Thanks, Heather!
bevwinchester said:
Teresa- I love that you ladies cook together & share the recipes! Thank you being one of our gracious hostesses & for bringing a lovely load of bread to the plate.
Teresa said:
Thanks, Bev. It’s so much fun to bake together.
Pingback: Whole Wheat Loaves | createdbycarlene
thekitchenlioness said:
Teresa, I love everthing about your post, the way it is written, the fact that you all three worked together on this, the pictures, and your fantastic looking breads – those two loaves rose beautifully, they could not be more perfect and the egg wash makes them look very professional! What a pleasure it is looking at and reading through your post!
Thank you also so much for taking the time to host!
Teresa said:
You are so sweet Andrea. Thanks.
frolickingnightowl said:
NICE WORK!! Thanks for hosting!!!
Teresa said:
Thanks. 🙂
Cakelaw said:
Your loaves are just gorgeous!
Teresa said:
Thanks, Gaye!
CathyB said:
Your loaves look great. Thanks for hosting. I agree that this is the sort of bread that will get made over and over in most homes.
Teresa said:
Thanks, Cathy. After looking through everyone’s posts, I just might have to bake some more of these loaves this weekend.
cathleen said:
Your loaves are beautiful! Love what the egg wash did for the crust! This made for really good toast and I loved how when spreading the butter it does not fall apart. Sturdy, yet soft.
Teresa said:
Thanks, Cathleen. That’s what I love about this recipe, too. It stands up to sandwich fillings, as well. Perfect all purpose bread.
Sharon said:
I like the egg wash idea and that you got such a nice rise on the loaves. We waited for breakfast as well but it was really tempting and hard to do!
Teresa said:
Thanks, Sharon. I don’t know how we managed it. The aroma of the warm bread was so enticing!
Jill said:
Your bread is lovely, especially with the sheen from the egg wash. I agree that this made some terrific toast!
spike said:
Looks so perfect!
alwaysaddmorebutter said:
Great job Teresa! Thanks for hosting this week! I’ll definitely make this one many times too.
Kayte said:
Thanks for hosting this week and providing the recipe for readers! Good plug for the book as well, it is a wonderful book. Your loaves are beautiful…you got such a nice rise with yours. Just beautiful. I love the look of the outside of them, just delightful. That is some fancy butter dish!! My mother always said that one could tell about someone’s housekeeping by looking at their butter dish…lol. You must be really fancy over there!! 🙂
Pingback: Whole Wheat Loaves | theboycanbake
aliciasoprano said:
I grew up eating ‘brown bread’ too! Thanks for hosting, and beautiful loaves! Definitely a recipe to revisit.
steph (whisk/spoon) said:
wow–those are perfect! looks like your nieces are expert bakers. thank you all for hosting. i still have some of mine in the freezer…waiting to be turned into toast slathered with something
Carissa S said:
Thank you for the wonderful recipe! It has become my go-to bread recipe! My family loves it!!!