Well, After a year of baking, I think I've found it!
Two days ago, I tried out an adapted form of this recipe, and was astounded by how wonderful it was. The bread came out light enough for a sandwich and hearty enough to fill you up. It was moist and not at all crumbly, meaning slicing it was a piece of cake. It stores well for at least 3 days (although we pretty much ate all of it by then, so I wouldn't really know past 3 days!), and boasts the nicest crust I've ever tasted on completely homemade bread (not hard and crunchy like some loaves). I've already made a second loaf, and it too, is almost gone since we can't seem to stop eating it!
If you're interested in my adaptions for the recipe, here is what I did differently:
- I skipped the soaking - I was making this bread for dinner, so I needed it quick, and not soaking the grains didn't impart any significant taste drawback! (although, soaking is much better for you, so I think I will try soaking it next time.)
- I opted to leave out the flax seed and wheat gluten. Pretty much because I didn't have any!
- Since I didn't soak it, I left out the extra 1/4ts. of honey and the 2 tb. of water.
- The first loaf, I used olive oil and for the second loaf, I used coconut oil
- I used 1 cup of bread flour instead of all WW flour. This is mainly because I was running low on WW flour. The second time, I used 1.5 cups of bread flour, because by then my WW flour had run out! The next time I bake it, I will be using all WW flour to see how it turns out.
- The first time I baked this in bread machine, I needed it before it was "done", so I took it out about 10 minutes early. It was fantastic. The second time, I let it continue baking throughout the cycle, and it was just as good, albeit a bit more dense and not as moist.
There ya have it! I guess that is quite a bit of adaption now that I think about it. I tend to do this a lot these days - just winging it in the kitchen throwing things together! I find I'm actually to the point where I can begin creating my own recipes based on the cookery knowledge I already have - such a great feeling.
Do you have a favorite from-scratch homemade bread?