Wheat Bread Two Ways

 

Yesterday, when I blogged about baking bread, a friend asked for the recipe for my basic wheat bread. Since I make that bread on auto pilot and no longer look at a recipe, it sent me back through my posts to see if I had blogged it at some point.

The simple answer is yes, but the recipe that I use today is slightly different. Original recipe: saltwaterinfluenced.blog?s=favorite+bread
I currently reduce the amount of honey (or sugar) to 1/3 cup, and no longer add the seeds. I also increase the wheat flour to 2 1/2 cups and add the white flour as needed to form a good dough.

While on the search, I came across a recipe for a no-knead wheat bread that I haven’t made in years. That changed today. Dough is currently on the rise on my counter. The recipe that I’ll reference here calls for sunflower seeds. I opted to leave them out since the Weight Watcher fairies would frown on the high point count of those pesky little seeds. Anyway, I’m excited to have that method back in the rotation.
saltwaterinfluenced.blog?s=Tweaking+the+Boule

 

 

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About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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4 Responses to Wheat Bread Two Ways

  1. Nancy Brine Fredrickson says:

    Mary Jane,

    When I clicked on the link to see your wheat bread recipes, I was asked to log into WordPress. Is there a way around that?

    I do enjoy your blog!

    Nancy

    On Mar 25, 2017 10:43 AM, “Saltwater Influenced” wrote:

    > Mary Jane posted: ” Yesterday, when I blogged about baking bread, a > friend asked for the recipe for my basic wheat bread. Since I make that > bread on auto pilot and no longer look at a recipe, it sent me back through > my posts to see if I had blogged it at some point” >

  2. Janet Taylor says:

    I made the Crunchy Whole Wheat Bread a few weeks ago (original recipe with sunflower and poppy seeds). It was delicious with the added bonus of a loaf that froze very well. Will have to try your modified recipe at some point, as well as the no-knead wheat bread (although I admit, I like to knead the dough!).

  3. Diane says:

    Mary Jane, I’m going to experiment with using unsweetened almond milk in this recipe. Cross your fingers! (Thanks for sharing the recipe!)

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