This weeks TWD recipe is Whole Wheat Loaves. The recipe makes two lovely flavorful loaves of whole wheat bread with a slightly crisp crust and a delicate crumb. The bread is perfect for toasting and slices nicely for sandwiches. The recipe is quite easy to follow, however, tracking down one of the ingredients, barley malt extract, is akin to going on a quest for the eye of a tsetse fly. Barley malt extract enhances wheat flavor, adds sweetness and, quite frankly, it’s seeming elusiveness presented a procurement challenge to this tenacious consumer. After trips to two natural food stores and several trips to Whole Foods, I finally found it.
Granted, I could have substuted molasses, maple syrup or honey but why settle for practically when you can lengthen your “to do list” and complicate an already stressful life. Hard to find ingredient aside, I give this recipe two enthusiastic thumbs up! Go to Tuesdays With Julia/ Baking With Julia or better yet buy the book Baking With Julia for the recipe.