This was an exciting discovery. In Peter Reinhart’s Artisan Breads Every Day, I found a recipe for 100% whole wheat sandwich bread that I’d never tried before.
We’ve made his whole wheat sandwich bread from his Whole Grain Breads cookbook quite a bit, but this recipe is much easier. There’s only one dough to make the day before and it’s very wet and easy to mix in the mixer.
I can’t believe how fluffy and happy these loaves came out with 100% whole wheat flour and nothing extra like vital gluten.
The dough puffed way up in the refrigerator overnight and then I accidentally let the loaves rise way beyond the recommended rise time while we were out. There is a slight bitterness in the final loaves that Jim suspects might be from the exhausted sugars in the dough.
They’re beautiful, though. I’ve never made whole wheat bread this fluffy.
There was only a little section around the center of the loaf that was crumbly. Otherwise, the slices were light and airy while still strong enough to hold together for Spaghetti Squash Grilled Cheese. It might rip a little under the pressure of natural peanut butter, but I’ll bet we can make it work. Yum.