I decided to follow up the recent complicated breads with a very simple whole wheat bread. This was a full whole-wheat loaf with honey and butter. The walnuts are kneaded in after the first rising.
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| It's so cute and golden! |
The key to making the whole wheat dough workable was to proof the yeast, stir in the flour, and then let it sit fro five minutes to absorb some of the water. This made it much easier to tell if I had the flour-water balance right as I was kneading it.
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| Walnuts everywhere |
Recipe to be added later.
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