Baking with Julia – Whole Wheat Loaves

I’ve mentioned it before, but baking bread is pretty much my favorite thing ever. I LOVE it! I don’t understand why some people are afraid of yeast breads – they are so cool and alive! I decided to make this one at work because I was afraid for Candy again. The work mixer is a big black Professional 600 that I’ve decided to call Black Betty. I felt she was more equipped to handle the 10 minutes of kneading required. But don’t fret! I brought my special bread rising bowl from home to ensure success!

Even though Black Betty is a big Professional 600, I still got a little worried for her. This was a very strong dough and it seemed like it was giving her a serious workout. I tried to get a cool action shot but it mostly just looks blurry:

I had a hard time finding malt extract so I read the P &  Q’s and decided to use molasses instead which I was totally cool with because I love molasses. After I typed that sentence I realized that I don’t really know what molasses is or why it’s called that but after some googling I feel much more informed. I used unsulphured Blackstrap molasses which I guess is the one that’s good for you (sort of) and has various vitamins and minerals. Way to go me!

Here is my little ball of dough pre-rise. The recipe said the dough would remain sticky even after a proper kneading but I didn’t think it was. I thought it was pretty dreamy to work with actually.

Look at that beautiful yeasty baby! I have to say I don’t really understand the method for forming the loaves. I’m pretty sure I did it right but every loaf I made (I made the recipe twice because I haven’t mentioned it yet, but I REALLY loved it!) had a small little tunnel in the very middle which I think was from the folding. I would normally say that I had undercooked the bread but it wasn’t at all, there was just a weird little airhole in there. Hmmmm. I think the next time I make it I will just form loavy shapes and skip the rolling and folding thing.

I used my Grandma Hanson’s trusty old gold loaf pans and they were perfect! I have no idea how old they are but they seem timeless and awesome. I get so happy whenever I bake with my grandmother’s things.

I may have let the second rise go a little long but cut me some slack, I was at work and there were customers and phones and things like that to attend to. I just love looking at these pillowy soft loaves though.

Look how pretty! Isn’t the texture on the top amazing? Bek managed to find some powdered malt extract so I used that for the second batch but I have to say I liked the one with the molasses better. Sorry Dorie & Julia! To make some of these for your very own self, visit Veggie NumNums or The Family That Bakes Together  for the recipe.

Oh and in case anyone’s looking for a new Netflix obsession, Tristan and I started watching Nikita the other day and we are totally hooked. Kinda Alias-y with hot chemistry between the two leads – very fun!

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19 thoughts on “Baking with Julia – Whole Wheat Loaves

  1. Good Morning Maggie Hanson! Your bread looks wonderful!
    It makes my heart flutter abit when you mention that you are using some of Grandma Dorthy’s stuff when you bake. You should mention that your rising bowl is a “Red Wing” and also has some interesting history.
    If you want to read somethng interesting about molasses – google the great Boston Molasses flood! Keep on Baking – yesyesyesyes!

  2. I am totally with you on the bread making.
    I have kind of given up on folding loaves – I finally just decided my best luck comes when I roll them into a tight ball and stretch them to fit the pan. I am sure it violates some sort of bread makers code for pan loaves, but hey – you only live once :-)
    Lovely bread!

  3. Beautiful loaves! I love your bowl and your grandmother’s loaf pans. We use a big pasta bowl that used to belong to my Uncle when we make bread together and I always think of him when we do.

  4. You made such a lovely step by step photos and delicious looking breads.
    I fully agree with you, baking bread is wonderful. Our baker’s has long forgotten about my existence!

    This is my favourite recipe from the book so far. Such a versatile bread is a dream!
    We had it toasted and not-toasted with butter and honey or butter and jam,
    we use it for sandwiches or anytime we like to eat bread.
    I have tons in the freezer, now.

  5. Your loaves looks great! I had the same issue with the tunnels, and I’m with you that it was the wierd shaping instructions. Why not just roll the dough up? That’s what I’ll do next time.

    You’ll probably want to use Black Beauty when you make the bagels, too. I always use my KA Artisan, but bagel dough definitely gives it a workout.

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