The first time I attempted to make this bread for the Bread Baker’s Apprentice Challenge, I was terribly disappointed. Which might actually be an understatement, considering that the loaf below was the sad result of that first try.
I did everything I could to avoid making a flat, dense, dry brick. But it didn’t work. That first time, I followed the recipe as printed in the book, making sure to use the optional vegetable oil and egg to tenderize the bread. I even used milk instead of water to make the poolish (flour, milk or water, and yeast). Furthermore, since I couldn’t find the “high-protein whole-wheat flour” called for in the recipe, I added vital wheat gluten to each cup of flour. And it was still one of the worst breads I’ve ever made; I dreamt about constructing a rammed earthbread house out of a bunch of loaves like that.
Those of you who know me won’t be surprised at all to find out that it didn’t stop there. Nope. No way. I detest giving up. Which turned out to be a very good thing, in the case of whole-wheat bread. I remembered I had a bag of this sitting in my cupboard, from a time (a long, long time ago, ha!) when I had never even heard of The Bread Baker’s Apprentice. King Arthur’s Whole-Grain Bread Improver promised to “turn those dense, dry, flat loaves into picture-perfect, moist loaves with great texture.” The ingredient list is short, including only vital wheat gluten, low-fat soy flour, inactive yeast, and ascorbic acid. It sounded like a miracle, so I was skeptical, but it worked. I’ve made the bread several times now, using the improver each time, and, wow. 100% whole-grain bread I can eat!
Sandwich loaves, hamburger buns, tiny dinner rolls, they all make me so happy! I vary the soaker with whatever coarsely ground whole grains I have sitting around, which is usually polenta-grind corn, steel-cut oats, and cracked-wheat or barley. (The soaker is super simple – yes, I did that on purpose: coarse whole grains soaked in water on the countertop overnight.) The bread makes perfectly crunchy toast, with just the right balance of sweet, nutty, and earthy flavors.
I’m enamored, it’s true. I really do love whole grains done well. The rest of my family still prefers Light Wheat Bread, but even they admitted that the “improved” loaves were one thousand percent better. Someday, when I’ve forgotten the pain of the original disaster loaves, I’ll try again without the additive. I’ll search out some freshly ground hard spring wheat flour and make sure my kitchen is warm and the bread gods are smiling. I’ll cross my fingers and wear polka-dots, if I think it will help. And if it works, you’ll be the first to hear about it. Until then, that bread improver is my new best friend.
{ 6 comments… read them below or add one }
Twitter: breadexperience
June 24, 2010 at 9:16 am
Twitter: @breadexperience
Wow! What a difference! I too was a bit disappointed with the results of the BBA Whole Wheat Bread. This is a huge improvement. Thanks for sharing your tip. Happy Baking!
Yes! Looks fabulous. It’s been far too long since I’ve made a loaf of homemade bread…thanks for the inspiration!
I actually have some of that whole grain improver in my freezer! I can’t wait to give the whole wheat recipe another try using it and see if my opinion changes as yours did. Thanks for the tip!
Wow, that’s impressive! I like your never give up attitude. I was disappointed with this bread but will give it a try again using the KA whole grain improver. Thanks for your perseverence!
Twitter: misterrios
July 26, 2010 at 2:09 pm
Twitter: @misterrios
Yummy! And what a difference! Glad to see the before and after photos. I, too, was fully prepared to bake a brick, but I ended up with a nice, light loaf. I think it was because I sort of ignored it and it rose for too long!
I am soooo jealous that you made this bread work without the improver. As cold as it was here when I made this bread, I would have had to forget it for three days for it to rise enough!