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We are having Christmas dinner with my side of the family this evening and I offered to bring bread, of course. My partner and I often make a meal out of roasted vegetables and butternut squash is in the rotation. Some of these squashes are huge and more than we can eat at a sitting so we have leftovers. Incorporating some of this into a bread seemed a good way of using up
AE552C65-2967-46A8-9373-DBFEA7554DE4.jpeg Ok are you sick of me posting Hokkaido Milk Breads, if you are sorry, not sorry ��. I’m so pleased at how well these 100% whole wheat breads bake up. They can reach such great lofts despite all the bran, none of which was sifted whatsoever. I wanted to start making some variations on these all whole wheat loaves and realized that I
84461C45-11C7-4456-A8C8-A6C5A3600C5E.jpeg This is the first time I’m using this much whole wheat in this type of bread. I’m hoping that I can still achieve that tender shreddable crumb despite the whole wheat. My previous bake at 25% was excellent so I’m hopeful for this one. I’m hoping that I can get the whole grain up to 75-80%, I’d be happy with that.For one loaf 9x4x4”