To Your Health

100% Whole Wheat

Bread class this week was a trip down a path a little more ascetic than usual, with a pair of 100% whole wheat loaves and a double of compact spelt ones to keep them company.

Even though the 100% whole wheat was quite dense, the addition of vital wheat gluten helped to make it relatively springy, though nowhere near the unnatural bounciness of a loaf of one of those grocery store spotted foil bag wheat breads.

Spelt

The spelt, on the other hand, never really rose up much, but its flavour is peerless.  I’m envisioning using the second flat loaf for a round of hors d’oeuvres crostini, since the first one went to work with the Everyman and a few jars of jam.

One of the things that I’ve been able to do since I started taking bread classes again is to build up quite a reserve of fancy loaves in our freezer.  At this very moment I have 5 or 6 ready to spring into action, and all they need is 10 minutes in a 350* oven to make them taste just like new.  It’s the dirty little secret of the bread baker’s world, but bread tends to be frozen a lot more often than you’d think.

I suppose you could say we’re flush with carbs!  Do you have any ideas for how to use up all this bread?  If so, drop me a note in the comments section.  I’m sure we could use it!

Until next time…

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