By GaylaJ on September 19, 2005
Photo by GaylaJ
Photo by GaylaJ
"My favorite 100% whole-wheat bread recipe thus far, originally published in the December 1996 issue of Gourmet and submitted by Timothy Hayes. I have made this bread many times and am posting the recipe basically as written, but have never baked it as two loaves in pans so I cannot vouch for the given baking time. Due to the small size of my family, I divide into 3 loaves, rather than 2, and bake free-form style on a baking stone. I also don't use oats to top the loaves--I use either toasted wheat germ or an artisan bread topping from King Arthur Flour. This freezes well and also makes excellent toast (I love it toasted with peanut butter spread on it:). Don't try to rush it as it needs all 3 "rises" and, depending on your yeast (I use SAF instant) and the temperature in your home, it could take longer to rise. Prep time includes rise time. Hope you enjoy it!"
Serving Size: 1 (42 g)
Servings Per Recipe: 32
"My first time ever to bake a yeast item- and I'm glad I did! This bread it pretty good by itself, but it is a hundred-percent absolutely AMAZING when toasted with peanut butter.Anyways, substitutions- I completely left out sugar, (still tasted great, not too sweet, not too... not sweet, heh.) used sea salt, and for the topping, I used a combination of sesame seeds, flax seeds, and wheat germ. Anyways, though I normally have no preference in crusts, I actually really loved this crust; it was sooo amazing. Anyways, I baked this about 30 minutes in total, next time I'll do it like 35 minutes- because, trust me, there WILL be a next time. (Maybe tomorrow?)"