This bread was an accident, really. I’ve been trying to develop a rustic, seedy whole wheat sandwich bread for a very specific open-face sandwich, and I can’t say it’s going all that well. The bread keeps coming out delicate and fluffy instead of toothsome and chewy, the loaves rise too aggressively, and I can’t find commercial cracked wheat to test against my homemade stuff to make sure it works the way I say it will.
In short, I was getting frustrated – until I tried the bread warm.
It was wonderfully fluffy, just like a dinner roll, with added interest and chew from the seedy, grainy bits – and tasting it instantly rocketed me back to memories of birthday dinners at Longhorn Steakhouse, filling up too early on the warm sliced bread they served with butter before the meal.(more…)