It was going so well until I decided to see what would happen if I didn't grease the pans. Stupid.



Fortunately, I made two loaves, and one of them survived. I guess the failure will become a year's supply of bread crumbs. Or croutons. Or... bread puddingbread pudding? Hmm. Things are looking up already.

The recipe itself seems to be a good one. The loaves rose nice and high, and I cut into the broken one to reveal a great texture with no huge air bubbles. Next time I will be sure to grease the pan like a good girl.

Ingredients for two 8"x4" loaves:

9 oz whole-wheat flour
9 oz bread flour, plus about 5 or 6 more oz to form a soft dough.
4 oz old-fashioned oats (I left them whole this time instead of grinding them)
1/2 cup (2 1/4 oz) wheat germ
4 1/2 tsp (2 packages) instant yeast
8 oz milk
10 oz water
3 oz honey
3 tbsp butter
3 tsp salt

Follow directions for Honey Wheat BreadHoney Wheat Bread. Don't forget to grease the pans.

Next time I make bread I want to try using half the amount of yeast and let it rise for twice as long. I would also like to try out a free-form loaf using this recipe, and baking it on the pizza stone. One thing at a time though (I'm learning).