I admit it. I've been really lax over the last couple of months about making my own bread. A couple of weeks ago, I decided to make a loaf, and I was ready to go again. I was really raring when I went to buy a package of hamburger buns. $3.20 for eight buns???!!! And that's on sale?
I've been trying to get the family to eat more whole grains, but they've been rather resistant when it comes to bread. Thing 1 would eat scads of whiter-than-white baguettes every day if given the chance, but if I only had 100% whole wheat in the house, he'd simply stop eating bread altogether. I bought some bread that used a bit of white whole wheat flour, and he didn't seem to notice, so I'm thinking that maybe that's the starting point I should use with him.
And then, recently Laura wrote about Susan's Honey Bran Whole Wheat Sandwich Bread, which sounded yummy. I've made Susan's Farmhouse White before, although I had to fiddle with the measurements. Oooh! A whole wheat bread, loaded in fiber, using white whole wheat flour? I had to try it.
It took a bit of searching, but I found some white whole wheat flour. Not local, of course. We live in a state known for wheat, yet the only folks that sell local flour are Stone-Buhr, and it's all-purpose flour. Why is that?
So yesterday I made up a batch of bread. The measurements all worked well if you weighed them. The whole wheat flour measured out to almost 6 cups by volume. Another reason to ditch the measuring cups when making bread.
As you can see, there are only two loaves there, and the recipe makes three. The third loaf didn't last ten minutes out of the oven, as it was dinner time.