Tuesdays with Dorie: Whole Wheat Loaves
September 18, 2012 § 16 Comments
The first thing I did was cut this recipe in half, and now I regret that decision. We are, in general, not whole wheat eaters in this house. I foresaw having two loaves that would need to be eaten as a waste of ingredients. How much bread does one really need? If I had only known that this bread is not your grocery store cardboard variety. Only using half whole wheat flour along with honey and molasses made the loaf un-typical as can be. Yes, I used molasses in mine simply because malt extract was nowhere to be found in this suburbia.
Someone recommended a slice could be breakfast food. I have fallen in love with butter and honey as a spread. Now, this is all I want to eat every morning and the loaf gets smaller and smaller each day. Baker’s remorse has set in. Two would have been better.
Just as you live and learn, you bake and learn as well. The dough hook for the KitchenAid had never been used before. You can tell by the way the steel still shone brightly (a perk of having the 90th anniversary model). I’m similar to a helicopter parent when it comes to my mixer. I watch it carefully for signs of all kinds: signs of wear and tear, of neglect or malfunction. When the top began to jump and bang loudly against the bowl, I had had enough. I was not about to break the nicest appliance in my kitchen. Onto the floured board went the dough and a bit of good ‘ole hand kneading finished the job. Maybe I over-reacted. Maybe that’s just what happens when a machine encounters lots of heavy material. But, I didn’t want to risk it. Jim had bought me the mixer for Christmas one year and that candy-apple-red beauty is my pride and glory. We’ve been through many batters and creams and now breads together. Jokingly, I like to say it is my Toy Story type of friend, with a mind of its own and a personality kept hidden until I leave the kitchen floor.
Next time I make this I might just go the traditional route like my grandmothers before me, all by hand with the infamous “well” in the middle for the wet ingredients. I’ve always loved the way dough feels when it starts to form under your fingers. The warm wetness of the yeast squishes through the flour. A good baker should get to know that sensation. The palm and fingers are mightier tools of kitchen creations anyway.
For the recipe, check out Baking with Julia or this week’s hosts:
Veggie Num Nums
The Family That Bakes Together
I can relate to watching the KitchenAid like a hawk. It’s the jewel of my kitchen, too, though I don’t have as illustrious a model. I like being able to knead dough in the mixer, but I always take it out early because I love the feel of hand-kneading. Making it start to finish by hand is a workout, but worth it.
I couldn’t agree more. You learn so much in baking through the sense of touch.
I love the feel of hand kneading. Have yet to get myself a stand mixer – maybe will use my next bonus for that!
These loaves were great, weren’t they?
Get thee to a kitchen store with that bonus!
What a pity you’ve cut the recipe in half… Funny, I’ve doubled
The good news is that since it is so easy and quick to make you’ll surely go back to it quicker than planned. What a lovely pan you’ve used. I love it and love your bread.
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.
Thanks! The pan is Emile Henrie – the French really know how to make decent bakeware. Good thing you doubled the recipe! I’m sadly eating the last of my one loaf.
Emile Henrie – I love it!
I have some bakeware, too and they are really beautiful.
Fun post! I’ve found a way to keep my mixer from dancing across the counter. I just keep one arm draped on her like she’s my best friend. Since I don’t have a workable back this has to work!
Great suggestion!
Leftovers can be frozen and make great breadcrumbs and croutons
Yes – I am very protective of Red (my KA). My family accuses me of loving her more than them… Sigh.
Lovely loaf!
Breadcrumbs is a great idea.
Thanks for helping us all “come out of the closet” about our love-hate relationships with our mixers
In a recent bread making episode, mine flew right off the mixer breaking loose the little attachment on the side of the bowl. Lucky for me my handy-dandy husband has attached nuts and bolts so it is better than new 
Great post! Thanks. Catherine http://www.praycookblog.com
Thanks! It certainly was a challenge for my mixer and probably would have ended badly. I’ve heard they are easy to fix, not that I want to test that theory!
Love the bread pan you used, very unique. Butter and honey, always the perfect compliment to great bread. LOL about the mixer though.
I love my Emile Henrie bakeware. I wish I had more!
Ha! I totally baby mine too! I made this at work where we have the Professional 600 because I was afraid for my little 5qt Artisan at home. I’ve made this bread twice already because its so good and I know I’ll make it again. Your toast with butter and honey looks amazing – that’s one of my favorite toast toppings as well!