Fresh from the oven
A picture of the honey oatmeal wheat bread I made last night. (I used molasses instead of honey.) It was simple to do and the bread turned out very soft! It wasn't quite as sweet as I prefer fresh whole-wheat bread to be, though. I'm wondering if that was because of the molasses or because it doesn't call for that much sweetener in the first place. I might try tweaking it next time I make it.
posted by Crystal Paine at 2:00 PM
4 Comments:
Beautiful Bread!!! Is your recipe on your site?
Ruth, PA : )
My whole wheat bread recipe uses 1/2 cup honey for a batch of 2-3 loaves(about 8 cups of flour). When out of honey, I substitute molasses for the honey(same amount). The only difference I can tell is that the bread is darker and has a slight "molasses" flavor. It might depend on what you've been used to- hope this helps!:-)Your loaves look beautiful!
This is so funny that you made this! I just tried Mrs. Cat's recipe for the first time on Monday. Mine did not rise very well - I'm not sure why, but the taste was good. I did use honey though (I would have used molasses but was almost out). Yours turned out much prettier than mine!!
Molasses gives bread such a lovely tan color! I have noticed in using molasses that it doesn't give as sweet of a taste as honey does. When I use all whole wheat flour, I do increase the sweetener a bit to help feed the yeast and raise the dough higher.
Post a Comment
<< Home