Heart of Wheat Bread

Sometimes I think about why I make bread, when I live in a big city with many good bakeries. My bread isn’t better than what I can buy, and it certainly takes more effort. I don’t find it relaxing to knead (and I use a machine to do that anyway). Hmm.

I spotted this recipe in Rose Levy Beranbaum’s The Bread Bible. She calls it the culmination of everything she learned about bread baking while writing the book. After making a sponge and letting it rest for 4 hours, you proceed with adding the rest of the flour, kneading, proofing, etc. So this is a recipe that you have to plan ahead for.

Heart Of Wheat Bread

I wasn’t that thrilled with it. It had a nice flavour, and made decent toast, but wasn’t that memorable. I’ll make it again though, as I have a lot of wheat germ left!



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