The Whole Wheat Loaves from Baking With Julia is a very straightforward bread recipe: mix, knead, first rise, shape into loaves, second rise, bake. I strayed from the recipe only in substituting maple syrup for the tablespoon of malt extract and in forming one of the loaves as a round loaf to enjoy with a pasta dinner. There is nothing like warm bread fresh out of the oven, and this bread didn’t disappoint. The whole wheat flour that I used (365 brand from Whole Foods) has a lot of texture, almost like wheat bran, and it gave the loaves a nice rustic quality with a crunchy crust.
It was delicious the next morning toasted with jam.