Here is Rose’s 100% Whole Wheat Epiphany Loaf, recipe on the blog: http://www.realbakingwithrose.com/2006/11/rose_levy_beranbaums_100_whole.html#more
I love this loaf! The texture is wonderfully moist and not at all mealy like some whole wheat. It is intensely flavored, and I always love nuts. I had a slice this morning, toasted, with additional walnut oil (La Tourangelle) for dunking and orange juice. Mmmmm. We’re planning on bread and cheese (and salad) for dinner, followed by the Lemon Crown.
I did use freshly ground red wheat berries, I ground them in my Osterizer mixer, and then put that through a fine strainer, returning any larger bits to the blender. I still think I didn’t get as fine a grind as the recipe intends, because the sponge was very thin and soupy and not thick enough to hold on to the bubbles that were meant to be whisked into it.
My texture was a little denser than the recipe suggests (but still delicious), I think because of the lack of benefit from whisking the sponge, and because I had a difficult time limiting the rise to 1.5 times. The first and third rises were as directed, but the second rise I put in the fridge for an overnight, and then left the house. When I returned, it had exceeded the 1.5x limit, and I did press it down, but Rose says that the key to whole wheat is to not let it exceed 1.5x so the gluten doesn’t tear.
I was a little worried about the flavor of both the wheat berries and the honey- the wheat berries do indeed smell grassy, like Rose mentions in the recipe, and I’ve never much enjoyed the flavor of honey, but the finished bread was sublime. I will definitely make it again, it’s great to do some baking that is totally, completely healthy!
Added by later edit: Now that I’ve had the bread with cheese (we had a local farmhouse cheddar and Manchego), I must say that pairing it that way is incredibly good!!!
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