After the last unsuccessful attempt at a 100% wholemeal bread, I rested on 3 Jan 09. Now I'm back with a vengeance. After carefully re-reading the recipe book and the notes that were taken during the baking process, I refined the recipe. I varied the proportion of wholemeal flour and go for a one with a conservative 25% wholemeal flour content.
The output is a nice wholemeal bread. Though this one does not have a 100% wholemeal goodness, it looks nicer (lighter in colour) and has a much more pleasant taste. It is much softer than the previous one. The bread is tender and chewy.
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