Whole Wheat Walnut Loaf
from
The Baking Bible
by Rose Levy Beranbaum
I really didn't know what to expect with this recipe.
I couldn't imagine what it would be like and
truthfully, wasn't that excited.
I found wheat gluten at my regular market, still had
walnut oil from one of the recipes, Swedish Apricot Bread maybe?
The rest of the ingredients were simple enough.
So when the first Alpha Baker postings started to show up,
I was intrigued.
And now, pleasantly surprised.
It's really good!
The crust and texture are nice.
I did brush the top with walnut oil
when it came out of the oven.
I like it with cream cheese and jam.
Curious to see what it will be like tomorrow toasted.
It was so easy to make,
Looks good Vicki! No wonder you baked it so late.. you didn't think it would be good? Sometimes I have this feeling too when I see a recipe..
ReplyDeleteWe were pleasantly surprised too! The bread is also really good with avocado.
ReplyDeleteOh "yum" cream cheese and jam!! I'll have to try that and Jen's avocado sounds lovely too. Happy you did fit it making the loaf… looks good :)
ReplyDeleteLOVE the idea of cream cheese and jam; what kind of jam did you use Vicki Granny? I tried a bit of cream cheese with one of my slices and liked it as well; I found the goat cheese I used gave it a nice, lovely tang. I REALLY am intrigued by Jen's avocado topping but I would be prone to add diced, fried pancetta when I think of avocado.....
ReplyDeleteI loved the Beer Bread toasted for breakfast. It just hit the spot.
ReplyDeleteThat last photo is drool-worthy, Vicki. The walnut oil afterwards is a very nice touch!
ReplyDeleteThe cream cheese and jam photo does look very decadent. I liked this too, it had great nutty flavour.
ReplyDelete