Really good flavor. As others reviewers have noted, it is indeed a dense bread. I used half white whole wheat flour and half bread flour. I didn't measure the last half of the flour I added, so I'm going to guess I used no more than 4 cups...probably just a bit less. I didn't want the bread to be dry, so I left the dough a bit sticky...still easy to work with, though. I don't like caraway, so i added a splash of vanilla to the dough, and I used organic canned butternut squash. I really like the hint of molasses flavor, and I know this is going to be even better with fresh squash...I'm trying with sweet potatoes, too! Oh, and I did add a bit of vital wheat gluten to help with the rise and the texture since I used part whole wheat. I think next time I'll use some cracked wheat, too, for texture. It's a great dough to experiment with! UPDATE 11/15/11: I made this again last night using sweet potatoes in place of squash and 1 cup bread flour and the rest white whole wheat flour...and still added vital wheat gluten and a bit of vanilla. It's even better with the sweet potatoes. I had it toasted for breakfast with butter that I mixed with a bit of molasses. This one will be in regular rotation this winter for me. Thanks for the recipe!
Was this review helpful?
4 users found this review helpful
Really good flavor. As others reviewers have noted, it is indeed a dense bread. I used half...