The idea of converting whole wheat bread into a soft, fluffy loaf had been running through my mind for ages. I was aware that replacing ingredients could affect the texture and taste. Well, baking is a science and experimenting is crucial in learning the science of baking. I took the plunge and was surprised at how tender and fluffy it turned out. It tasted good too!
The recipe was based on the whole wheat bread recipe I have been using at work. I reduced the amount of whole wheat flour by five percent, added more wheat germ than usual, a little of wheat bran, rolled oats and sesame seeds. I used milk in place of water. I proofed and baked it the same time as I proof and bake whole wheat bread. Prior to baking, I brushed it with egg wash to give it a nice shiny look.
|The wonder of egg wash - nice and shiny crust|
|Beautiful, crusty and fluffy bread|