Julia Child said, “how can a nation be called great if its bread tastes like kleenex?” Is our bread really a reflection of our nation? Does a country lack heart and soul because it eats bland bread? Maybe, but when we take time to savor our bread, to think about where each ingredient comes from, to eat consciously, that is when we can develop a food culture that is reflective of those values. Eating a sandwich made out of white “fortified” bread that tastes like kleenex is a whole different experience than enjoying a sandwich with bread made from scratch with whole grains.
I love bread, and have made most of our bread from scratch for the last four years. I find such satisfaction out of knowing that I’m feeding my family bread made with my own hands (or bread machine.)
I enjoyed making this Tuesdays with Dorie recipe for Whole Wheat Loaves over the weekend. It was very basic and uncomplicated, and I even squealed with delight as the bread actually rose over the pan for once.
I did get a strange hole in the middle of one of the loaves. Maybe some of you bakers can explain that one to me.
If you would like the recipe for this bread, and I highly recommend it, visit Veggie Num Nums or The Family That Bakes Together. Or, you could buy the book, Baking with Julia by Dorie Greenspan. Visit Tuesdays with Dorie to see other renditions of this recipe.