Thanks to Tracy from It’s a T-Sweets Day for hosting this BAL and Kathy from Sewing, Etc. for suggesting we make this incredible whole grain bread. I have never made “sandwich” style bread. You know, the type of bread you can put some deli meat and cheese in between two slices and chomp down. I have only made sweet breads, cranberry nut, pumpkin, Irish Soda (not very sweet). So, this was a new experience for me, and I learned a few lessons while making this whole grain bread.
Lesson #1 – Do research.
I quickly wrote down all the ingredients (that I didn’t have) for this recipe before running to the grocery store. While there, I came across one ingredient (wheat germ) that I had no idea what it was. Frantically, while my 5 year old was bugging me about seeing the lobsters in the tank, I started searching my phone to find out what type of food this mysterious wheat germ was. My phone was slow, Little C was whiny, and I was getting impatient, I skipped the wheat germ after checking and rechecking a few aisles. Was the wheat germ an essential ingredient? I’ll never know.
For future bread baking adventures, this is what wheat germ is:
“heat germ or wheatgerm is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc, and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fiber. White bread is made using flour that has had the germ and bran removed.” –
Lesson #2 – Use the bulk aisle.
I am slightly embarrassed to say, I’ve never used the bulk aisle before. But when you are dealing with a recipe that calls for 2 table spoons of Flax Seed, and you have no idea what you’ll do with a whole box, the bulk aisle is the way to go. Buyer be warned, it comes out fast from the little plastic shoot, but it is way easier on your pocket book.
Lesson #3 – Read the entire recipe before you start baking.
I thought I read through the recipe, but obviously I didn’t. I started making the bread around 3 on Friday. I didn’t realize it would have to rise, and then rise again before baking. Two hours of rising, plus 30 minutes of baking was more time than I had. Luckily, you can refrigerate dough. I let it rise once, punched it down, then put it in the refrigerator. When I came home from dinner, I let it sit out for a bit before baking. It worked alright, but led me to…
Lesson #4 – After refrigerating, give it ample time to rise.
I admit, I was in a bit of a hurry to get the bread baked. It was getting late, I was getting tired, and I probably didn’t let the dough sit long enough at room temperature. It did rise in the bread pan, but not enough. It came out a little denser than I wanted.
Even though it wasn’t a perfect whole grain bread, it sure tasted good. Plus, the entire house smelled heavenly while it was baking, I will definitely try this recipe again! Thanks again to Tracy and Kathy for giving me a new experience!
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