What a difference eight months has made! It was in February that we started baking from the 'Baking with Julia' book. And I clearly remember how I almost chickened out of the group when I saw that they had chosen 'White Loaves' to be their very first recipe. Yeast had never been my friend and my melodramatic post at the time was about how I still went ahead and was, surprise, surprise, successful. I still remember how I fretted through that whole recipe and patted myself on the back, with a certain amount of relief and wonder, when that loaf emerged from the oven!!
All these months on and a number of bread recipes with yeast under my belt (all thanks to the 'Baking with Julia' group), I made a go at the whole wheat version of the white loaf!! And what a breeze it was! I am now happy to announce that yours truly has conquered the beast called yeast. I may have lost my fear of yeast, but evidently, I haven't lost the touch of drama in my writing!!
The recipe for this whole-wheat bread is more or less along the lines of the white loaf of bread with the ratio of the whole wheat and plain flour being roughly 50:50. Because of the presence of the whole wheat, we add a bit of honey to help the yeast along. And no, the bread does not taste sweet!!
A shade darker in colour than the white loaf of bread, this bread can simply be described as a wholesome and tasty bread. As with any homemade bread, there is a certain freshness of flavour that is always appreciated. You can also clearly see the tight crumb of this bread from the photographs.
Importantly, the presence of whole wheat makes it a tad healthier than its all white flour counterpart. As I have become more comfortable with yeast, I can easily see myself revisiting this recipe again and again.
Dorie Greenspan writes how this bread is ideal for sandwiches. It is such a flavourful bread that when taken out fresh from the oven, you can eat it plain. So, I simply toasted a few slices and slathered some butter that just melted on the hot toast. Paired that with a steaming cup of chai, that uniquely Indian concoction of milky, sweet tea that is flavoured with a whole lot of spices. It really doesn't get better than that!!
Due to copyright considerations, only the person hosting the recipe for the group 'TWD:Baking with Julia' can post the recipe on their blog. You will find the recipe for this bread on the blogs of Michele and Teresa. Alternately, you can write to me at bakerindisguise@gmail.com and I will mail you the recipe
Baking your own bread is so satisfying and the aroma in the kitchen is unbeatable. Most of all I love experimenting with herbs, seeds, and indian flavours as well. Bread looks .. well perfect!
ReplyDeleteThanks Gauri!! although i must confess..while i might have gotten more confident with yeast.. i am still wary of experimenting... but i have my eye on working with herbs in breads.. because i really enjoy the flavour of fresh herbs!
DeleteYour bread looks wonderful both plain and toasted. I too am nervous when yeast is involved but always so happy when it works out!
ReplyDeleteThanks Sandra!! :) It might have gotten easier for me to work with yeast but I am still apprehensive each time.. whether the yeast will perform or not!! And you are so right.. I get so happy each time when the dough rises just as it should!! simple pleasures...
DeleteWhat beautiful, beautiful bread! I admit, I've never really gotten over my wariness about baking "sandwich" bread. I guess I need to go back and try the basics from Baking with Julia. Your bread looks delicious!
ReplyDeleteThanks Sara.. Do give this bread a shot.. It was so flavourful!!! Absolutely adored it!!
DeleteYour loaf looks wonderful. Great make-up post!
ReplyDeleteThanks!! :) This bread has been on my mind for a while.. glad I finally got to make it..cos this one's a keeper!!
DeleteYour bread looks like a great success. Making anything with yeast, takes one right back to school and chemistry class. It can be finicky and produce a different result each time, depending on temperature, sugar and actual life in the yeast. Beautiful post.
ReplyDeleteThank you guys!! and in india the yeast is not always reliable.. so thats another added tension when working with it.. but am finally beginning to enjoying working with yeast!!
DeleteA little bit of drama is always appreciated :) The loaf looks perfect! Love the last picture - the light is simply amazing.
ReplyDeletehaha.. thats what i tell myself!! and the light in the last pic is all thanks to this little corner I have discovered in my home.. it gives a natural spotlight on the food!! :)
DeleteIt's really been 8 months already?! Yikes. Your pics look great. I also made the whole wheat loaves for make-up, good choice!
ReplyDeleteI know!! where has 2012 gone?!?!? heading over to see yours..
DeleteI'm glad you lost your fear!! It looks awesome!
ReplyDeleteThanks Sara.. i think i have lost it but then i get this sneaky feeling that if the fickle yeast fails on me the next time.. the fear will be back!!
DeleteThat is nothing shot of stunning! You did an incredible job, S.
ReplyDeleteThanks A!! I confess .. I cant quite believe I made this bread without fussing and fretting.. :)
DeleteIt looks like you mastered this one - nothing to fear here!
ReplyDeleteThanks Cher!! :) but you know as well as anyone how fickle yeast can be...
DeleteDrama?!! What Drama?!!! I love your writing style and this bread looks really appetising to the point where I might brake my no-bread rule and make it :) :)
ReplyDeletehaha.. aww Maria!! you are the best!! you know exactly what to say to make someone feel better about themselves!! Thank you!!! :)) Now.. go and give this bread a go!!
DeleteHomemade bread is absolutely the best! Your wholemeal loaf looks perfect, I never would have guessed that you chickened out of baking with yeast! Perfect slices, and I love the photos. Very atmospheric.
ReplyDeleteOh trust me Yasmeen.. until I made that loaf of white bread..working with yeast had always been a disaster.. the dough never rose.. i think i used to kill it with very hot water and blamed the fiasco on the yeast!! anyhow... thanks for dropping by!!!:)
DeletePerfection! From the crust to crumb. Just irresistible!
ReplyDeleteaww Thanks Angie.. next stop for me.. are all those multi-grain breads on your blog!!
DeleteHello Sarvani,
ReplyDeleteSorry to have missed a few of your posts, rough couple of weeks
I was just lost in your last photo and your describtion..I love chai tea! and the idea of toasted bread topped with butter with a warm cup of tea and a good book, seems like the perfect evening to me
Hi Sawsan, Hope things are better now!! If you lived next door to me.. I'd invite you over for a cup of chai.. it always makes things better!!! :))
DeleteSarwani, you did an outstanding job with the Whole Wheat Bread. It looks absolutely perfect to me, toasted and sliced and fresh, just wonderful! I love the pictures with the colorful glasses! So well done, it is always a pleasure to visit your blog!
ReplyDeleteawww ..Thanks andrea!! :)) I thought I try something new with the photographs.. and then I found this perfect little spot in my home.. with muted lighting that would be perfect for photographs.. and the photos turned out better than fine!!
DeleteI own the book Cooking with Julia since last December. I've already made a few recipes, all delicious! I would love to join the "TWD" club, but I've seen there is no recipe scheduled for this period or in the future..?
ReplyDeleteHi Francy, I am sure you can still join the club.. just go to the website and there is an e-mail id to which you can send a mail and sign up for the club..we've just been given our recipes for december!!
DeleteI discovered baking Bread a few months ago and have been making dinner rolls and loaves on a regular basis. It is like falling in love all over again. Love your recipe. Will make it and share with you.
ReplyDeletePlease do Bhavna!! I was terrified of yeast,.. had all but given up on making bread.. but this book is amazing.. follow the recipe to the last word.. and the results have always excelled!!! Thank you for dropping by.. Come again!!
DeleteHi, This bread looks delicious! I haven't been successful with yeast ever but would like to give ti another shot. Saw the recipe which mentions unbleached flour. What did you use? Plain maida is fine? Any substitute for molasses?
ReplyDeleteHi,
DeleteI made half of the original recipe that gave me one loaf. For the unbleached flour, I used regular maida and for the whole wheat flour, I used atta. For a molasses substitute, I used crushed up jaggery/gur.
If I might make a suggestion, for a successful attempt at yeast, who don't you try the white loaf recipe, its from the same book and it was my first recipe with yeast and was an all out success. If you mail me at bakerindisguise@gmail.com, I could send you a scanned copy of the recipe from the book which also has tips and photographs which are very helpful. Cheers!