I’m going to start by being pernickety. This bread, and the two variations in this section of Bread by Jeffrey Hamelman, are confusingly called Whole Wheat breads. They are in fact made with 50% wholegrain flour and 50 % strong white bread flour. In England the term wholemeal is used to describe a bread made only with wholegrain flour and it is one of the few bread names that is covered by legislation.
Here this bread would be called maybe light wheaten bread, or in an old fashioned sort of way, simply ‘Brown Bread’ and that is what I am going to call it in this post. Continue reading