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.
The recipe is included in the blogs of Anna of Keep it Luce and Renee of The Way to My Family’s Heart.
The recipe is included in the blogs of Michele of Veggie Num Nums and Teresa of The Family That Bakes Together.
I like that you made one of the loaves round. I’ve seen some lovely variations in shapes and some very pretty rolls in folks’ posts so far.
The crumb on that whole wheat loaf looks lovely! A nice straightforward bread.
What a lovely loaves you’ve made: Bread and jam: the perfect breakfast.
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.
The round one looks great! Toast with jam is one of my very favorite things.
Mmmmm. Toast with jelly. Yum
Your bread looks perfect
This bread was delicious. Great job.
Your loaves look great! Fun baking with you! Blessings, Catherine http://www.praycookblog.com