Thing-A-Day #2 (Belated): An Improved Vegan Whole Wheat Bread Recipe

Comments

[this is good]
I've only recently begun to experiment with whole wheat flour. So far, I've made two half-wheat focaccias by mixing white and whole wheat flour, and I must say that I like working with the wheat dough. It's much less fussy than white dough. I also realized that most commercial baked goods like bread and muffins that are billed as wheat are probably only half-wheat, because my half-wheat focaccia tastes pretty much like that stuff, and I imagine that a true whole wheat bread would taste much stronger.

The thing I like about whole wheat stuff is that you don't need to flavor it. A white focaccia needs to be dipped in some olive oil or something, but you can eat the wheat one with nothing because it already has enough of its own flavor.
Yes, I totally agree. The majority of commercial whole wheat stuff is 50% whole wheat. The 100% whole wheat bread tastes really different, very healthy and satisfying. I tend to eat less of the whole wheat bread and actually get hungry in a better way, you know, just feeling better overall. I really love the whole wheat taste and texture too.

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