This week’s task was to make Whole Wheat Loaves (recipe on page 83 of the book). I couldn’t have been more thrilled to bake this. I’ve been baking all of my family’s bread since July, and I was curious to see if my people liked this recipe better than the potato bread I’ve been making. It was delicious, but they prefer the more time consuming Potato Bread.
I baked this bread right before leaving to spend the weekend with my parents so that I could spend time with my Nona. She decided a few weeks ago that she wanted to stop eating. Thankfully she is eating again, but I still felt like I needed to get up there and spend some time. I was able to spend two great afternoons with her, make a dinner for my parents, and help them clear out their garage a bit and move some stuff into their storage locker. It was a good visit.
I didn’t even look at the recipe before getting down to bake it. I was lucky that I had everything on hand. The recipe calls for malt extract, which is an unusual ingredient that I’ve used in my bagel making exploits. I used this. And I keep it in the refrigerator.
I didn’t take a single picture of the process of making this bread. It was a fairly straightforward operation. Soften yeast in water, add the flour and the rest of the ingredients and knead it together. Done. I did get to make the bread with my sous-chef, Dorothy. And she had a great time kneading the dough.
I made myself a sandwich to take on the airplane, and only ate half of it because my parents were taking me to the diner, and I was looking forward to sharing a grilled cheese and salad with my mom. But, it was hard to stop eating the PB&J
On Monday morning I sliced up a loaf of bread for the boys lunches. Its a nice, tightly grained loaf of bread, and it isn’t too…..earnest. I like it because it doesn’t contain any dairy. I might not make it very often (because my biggest critic is a fan of the other bread) but I’ll definitely be making it again.
Take a look at Tuesdays With Dorie for the LYL post for lots of my fellow blogger’s examples of their breads. And also look at our hosts for the week: Veggie Num Nums and The Family That Bakes Together. They’ll both have the recipe posted in case you want to give this a try. You totally should.
Bake with Amy 
Inevitably, the eaters choose the more complicated bread! I’m going to have to pick up some malt extract and try this one again some time, to compare it to the molasses version we made.
Wow! You bake all your family bread! Well done!
This is a great basic whole wheat bread.
Sous-chef Dorothy is having a great time – she’s lovely!
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.
Darling Sous Chef! Glad you got to spend some time with your parents. I love it when my kids come home for a few days! Oh yes, the bread looks perfect.
You’re amazing—-baking all your family’s bread!!! Awesome!!! I think a few different recipes to switch between is a fantastic idea. 🙂 I loved this recipe as well!
I’m lucky that I have the time to do it, and that I have a freezer big enough to store it!
Your sous Dorothy is super cute! Yeah, it’s hard to beat a recipe with a stick and a half of butter in it!
True. True
Once you’ve spoiled them with potato bread, there’s no going back. Sorry 😦
I love those wee sous chef’s – they’re the best kind!
Well said, Cher!
Fun post! 🙂
Love your pictures! I am going shopping for some malt extract… Blessings, Catherine http://www.praycookblog.com
Switching recipes is always fun and re-discovering them after a loooooooong time, esp. the time-consuming ones 🙂 Love the shot of the half-eaten sandwich!
Thanks! My husband was standing behind me when I put that picture in the post and all he could do was shake his head in disbelief!
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