Its been many months since I last made bread at home. And obviously didn’t post one here too.
V also gave up and resorted to sarcasm to tell me how much he is missing home-made bread.
My cousin gifted me The New Artisan Bread in Five Minutes a Day last year in October.
V in his advancing years (he will kill me after reading this!) has grown very finicky about eating All Purpose Flour Bread. Whatever said & done, getting a very good, chewable, soft, less bitter Whole Wheat Bread is almost next to impossible. All experts say so. You add wheat germ, vital gluten, and what not.
To add to this, I do not have a processor of stand mixer and somehow kneading the dough perfectly is not my cup of tea. Aye, I accept. For me this book meant making bread without fretting about a stand mixer.
So when I got this book, my first attempt was to make the 100% Whole Wheat Bread. It came out good, well V loved it. But I found that the dough was not as wet as it is supposed to be. Jeff & Zoe have stressed on the dough being wet. But mine was not the first time, so I kept adding more water. Finally I did get the wet dough but may be the bread wasn’t as good as it should have been.
This kind of deterred me from baking another batch of whole wheat bread and V refused to eat APF bread.
Stalemate! Stuck! No Room for Negotiation!
After 10 months, one fine afternoon it suddenly struck me that all this while I have been trying the Multi Grain Flour & not really whole wheat. Since we eat multi-grain as a regular habit I never realized that Plain Whole wheat flour is a different entity. I know, I know, I berated myself quite a lot on my stupidity.
Finally I bought ‘whole wheat flour’ for the bread. To start with I made a compromise and tried the Light Wheat Bread dough recipe from the book, which is not 100% whole wheat but uses both whole wheat & APF proportionately.
With this dough I made Olive Bread. I must say this is one of the best bread I have ever made. And we love olives. I don’t need to say more.
Before moving to the recipe, a special mention to Jeff & Zoe for maintaining an absolute resource guide here. Apart from maintaining it they both personally reply to each & every query/ doubt/ question and I am sure repeating themselves very often.
I have seen only very few bloggers/ chefs really interacting so personally and well with their readers. Thank you Jeff & Zoe for being there when a bread baker needs you. :)
I highly recommend buying this book if you are a serious baker and can bake with APF. ;)
Over to the recipe.
Sending the Olive Bread to