After some tinkering and applying my new knowledge, I think I have developed a pleasingly moist, light and spongey wheat bread recipe. It is only partially wheat, but I did add flaxseed meal and oatmeal. I acheived the lovely texture by using the sponge method--you allow a small amt of the flour to raise with the yeast and water until double, then you mix up the rest of the dough. I also allowed it to double ferment. Bread raises twice--I did the first "ferment" or raising twice to add extra lift! I brought it to work as a test and it was a hit! And the kids devoured it, which is always a good sign.
I will be doing a bake this week on Thursday and probably finishing on Friday. If you are interested in ordering, let me know asap! I will send out emails too.
I think this multigrain loaf will be $5, and I am also going to offer focaccia with garlic and parmesan, also for $5.
FYI--Skye is sick today, and if we have any more sickness the bake will be off. The baby had a similar thing and was over it pretty quickly, so hopefully this won't be an issue. I'm going to clean my kitchen with anti-bacterial stuff just in case.
I am still looking for an "official" kitchen to bake in! In process . . .
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