Thanks. There are very light in weight
Cookie stash in the freezer was running low, so I made the batter for Biscoff Oatmeal cookies last night and baked them up this morning.. quick and tasty!
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OK, definitely have to bake these.
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I need to make these!
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I finally baked the Turkuaz whole-grain andwich bread that @Nannybakes recommended and @Zoeliculious found online. Gotta agree that it’s pretty delicious! Nice soft loaf. I covered for the first 15 min of the bake. @CCE I used that long loaf pan again, hence the small stature.
Other changes: sourdough starter for yeast, margarine for butter, pumpkin seeds for the whole flax and sunflower seeds (was out), egg white for whole egg, 2% milk for whole, and TJ’s organic rolled oats with ancient grains and seeds for the regular oats.
I think of this as more of a hearty white bread than a true whole-grain loaf, given the large proportion of white bread flour.
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Question for you bread bakers: is there a trick to getting a uniform loaf when you jelly roll up your dough for the final rise in the pan? Once the ends are tucked and pinched under, the loaf tends to be a little slimmer in the middle versus the fatter ends. I’ve tried to taper the ends a bit to compensate, but it’s not perfect. Suggestions?
Credit to @Stef_bakes for initially posting the bread from Turkuaz Kitchen.
If you include the wheat bran as the recipe calls for, you might enjoy a heartier loaf. I did include it the second time I made it and it adds a nice flavor and texture to the loaf while upping the grain factor.
Re: avoiding a tapered loaf. The longer the loaf the harder it is to control ! Would you consider. shaping 8 balls for the pan?
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Oh, hmm…the recipe reposted online didn’t call for any. I don’t have any on hand but that’s worth a try next time.
Probably a no on the 8 balls 
ETA: how do you think about scoring versus not scoring a sandwich loaf? I did slash the top of this one.
My bad… I just added a 1/4 c wheat bran to it, it is not in the recipe.
What is your goal in slashing the bread?
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It’s supposed to help with oven spring.
I roll the rectangle out wider, then fold both sides in to meet in the middle to make it more even.
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Ah! Good idea! Thanks.
My understanding of scoring for more rustic breads is that you’re giving things a bit more space to grow before progress is inhibited by the hard and crunchy crust. For sandwich loaf – at least the way I think of a sandwich loaf – you’re aiming for thin and pliable, not hard, so you’re never going to inhibit anything.
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Yes, true in particular to sourdoughs but the recipe itself doesn’t call for it. It reduces the possibility of bursting but I haven’t had that problem with it bursting.
How much dough did you use for the longer pan?
Pavlova’s suggestion is spot on, I use that method for my three “bumps” loaves.
I used the regular recipe for my pan – didn’t scale it. Baked it on the low end of the time.
Would you consider upping the quantity for that pan?
Also, you can spritz with water prior to placing pan in oven, or alternatively, Slyvia, from The Fresh Loaf, uses steaming towels in a container to create steam.
A small onion rye, some hydrated dry onions, a spoonful or so of the water used in the hydration process, and nigella seeds to reinforce the onion flavoring. I added some rye flour to a simple white bread, a little evoo and a pinch of sugar/salt.
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Figures that Gemini AI misled me. I don’t think it hurt anything, but it was probably pointless this context.
Lovely, you won’t believe how hard I tried to get those circles. Then I realized I was aligning too perfectly. The moment I stopped fussing they baked in perfectly.
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I too add in wheat bran
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