Wheat Loaves

We finally get to use that wheat flour! This week’s TWD took us down a healthier road and reminded us of our roots. Our first TWD was the White Loaves. We spent a few moments reminiscing, knowing now that we can make the call on a dead yeast batch and not waste precious minutes yelling at it. We know how to unscrew that stuck mixer bowl by cramming it under the cabinet and wrenching it against the wall. We know how to put away some delicious desserts.

Flashback to our white loaves

Anyways, back to the now. We left out the malt because no one wanted to hunt it down. That said, this city offers a plethora of beer brewing supply stores; if we could efficiently use a gallon of malt extract, perhaps to make 256 wheat loaves, we know where to go.

Wheat loaf making went without issues, other than the need to free the overgrown dough blob from the mixer and instead knead by hand.

Time to knead

Fingerprint test

The loaves baked for exactly 35 min and turned a lovely golden brown. Being so lovely, we of course sliced it immediately. It was also 10pm and with the bread aroma spread through the house, we did not want our pining for a slice to haunt our dreams. So good, warm and smooth with a tiny hint of honey. I hope our loaves make it to breakfast.

Close enough

Here’s the links for this week’s recipe hosts, Michele and Teresa.

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