My excitement over baking this week’s whole wheat bread was three-fold. First, I’ve avoided purchasing any bread knowing I’d have plenty once I made this recipe (two loaves worth). Second, I had a jar of Colonial Williamsburg strawberry preserves that I was eagerly waiting to spread over toast. And, third, I planned on making “vegan” whole wheat bread by substituting the honey with organic agave nectar!
The only other change I made was eliminating the malt extract because I couldn’t find any in the store. Still, the loaves turned out delicious. The agave nectar really brought out the sweetness of the whole wheat flour. And, I didn’t bother to wait until the loaves were cool before I dove into a mini loaf with my dinner. I was extremely pleased with this bread recipe and have yet to be disappointed by Dorie’s Baking with Julia cookbook. Probably because I’m more of a baker than a cook. At least according to my sisters!