So this week brings us some practice at making whole wheat and 6 grain bread.
My table full of ingredients.
We are at the point now where we start off the same – make a yeast slurry, throw in all the ingredients and mix in the mixer with the dough hook until the bread pulls clean from the sides.
Dough and more dough.
After left to proof, into the loaf pans they go to proof some more. I’m seriously not in the mood to be creative.
Here are my loaves piping hot and on racks to cool.
whole wheat bread
6 grain bread.
Golden and soft. I have too much bread. It’s excessive. This class is my carb nightmare. =)