Sunday, February 28, 2010

HBinFive: Whole Wheat Bread with Olive Oil

HBin5

Whole Wheat Bread with Olive Oil

I'm not really sure how I feel about the whole wheat bread with olive oil. It wasn't bad really. It was just kinda...blah. By itself there really wasn't much flavor besides the natural whole wheat. The olive oil did not come through at all. If I hadn't made the bread, I wouldn't have known it was there at all.

I wish I had used the dough to make the other recipes, Aloo Paratha and Southwestern Focaccia w Roasted Corn and Goat Cheese. This dough seems like it would be best as a vehicle for other flavors since it is so plain on its own. Next time I'll remember to pick up the needed ingredients at the grocery store! I tried to use it as a garlic bread to serve with spaghetti but the garlic was lost in the whole wheat. You definitely need a lot of garlic if you are going to use it as garlic bread.

Whole Wheat Bread with Olive Oil

Check out the blogroll here for more delicious bread. If you would like more information on HBinFive, visit our founder Michelle at Big Black Dog. You can purchase the book here to get the recipes. And you should definitely buy it!

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15 Treats for Charlie:

Ezzie said...

I agree with you! I'm glad I did mine with garlic and fresh rosemary.

Femalechef said...

I think your bread looks good to me......

Michelle said...

I added some sourdough starter to one of my batches and the flavor was incredible!

Try adding some sourdough starter next time, I'm pretty sure you will enjoy it.

SavoringTime in the Kitchen said...

I only use white whole wheat flour by King Arthur and it doesn't come out quite as 'blah' but I know what you mean!

Bonnie said...

I agree with you about the flavor. It was a good vehicle for the other recipes using it as a master. Your loaf sure looks pretty.

Raelyn said...

It definitely works better as pizza dough or flatbreads. Great job though!

Joanne said...

I'm sorry you didn't love this bread! I felt that the olive oil flavor really shone through in mine, but maybe it was the flour that I used or the extra salt that I likely added (I am a salt fiend). The loaf certainly looks very pretty!

Teresa Bjork said...

I have to admit that I'm still getting used to whole wheat bread. It's hard when I grew up with Wonder bread! But these recipes are starting to grow on me. You're bread still looks great, even if you think it's "blah."

Aparna said...

I think I agree with you here. Even though I like WW breads I found this one a bit "blah" as you said. :)
But I think it would be better as a flatbread with topping.

Cathy (breadexperience) said...

I'm sorry you didn't like this dough. I thought it was wonderful! My favorite so far. I used freshly milled grains so I think that made a difference.

Danielle said...

I couldn't taste the olive oil either...just wheat. but I did like the texture of the dough when I worked with it.

petra said...

wow, I wonder if it coul have been your olive oil. The flavor of the oil came through on mine and that is what I liked. I used extra virigin olive oil.

Jenny said...

The aloo paratha was delicious (we thought.) Try it if you get a chance. We liked the bread here, but I've just started grinding my own flour and what people say about fresh flour being the best is true!
~Jenny~

Cristie said...

You were so good to make the olive oil loaf, I never got to it. Scrolling up through your other posts you've stayed busy cooking!

Judy's Bakery & Test Kitchen said...

It looks great. I know that if I add garlic to one pound of these whole wheat doughs, it has to be a whole head of garlic. Or you won't taste the garlic.

You did great, and congrats for giving it a try!!!

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