I am curious - would it be possible to bake this bread in a loaf pan instead of a torpedo?  What changes should I make?

Thanks in advance for the help!

brown_9ft4x - 11 February 2012 09:37 AM

I am curious - would it be possible to bake this bread in a loaf pan instead of a torpedo?

Certainly.  I’d lower the temperature, since it will take longer for the middle to get done.

Thank you for the reply.  Since I am very new to all this - any thoughts about how much to reduce the temperature by and how long to extend the baking time?

Most loaf breads are enriched in some way, sugar, milk, eggs, butter, etc, and these aid in browning, so the typical temperature is 350.  The Tyrolean isn’t enriched, so it won’t be as sensitive to the temperature.  Since the torpedo recipe gives a temperature of 450, perhaps splitting the difference is a good start, maybe 400.  Possibly a decent comparison is Rose’s Flaxseed loaf, which gives a temperature of 375, but it does contain a little honey.

If the bread doesn’t overbrown, you might boost the temperature 25 degrees next time.  Be sure to check the internal temperature until you get the temperature right.

Let us know how it works!

Charles -

Thanks for the input - it was very helpful! 

As you suggested, I lowered the temperature to 400 and ended up increasing the bake time an extra 10 minutes.  I will say that this was the best loaf of bread I have made yet - it didn’t last two days…..  My plan is to try again this weekend for dinner with a group of friends with a visit to the local health food store for complete seeds/grain mix is happening tomorrow!

Your help and input is very much appreciated!

Congratulations on your success!  Thanks for reporting back; it keeps us from offering bad advice more than once.