I was one of several who couldn’t find malt extract, so I used molasses as someone recommended. As you can see from my post, I cut the recipe in half and wish now that I had more. It was very tasty.
Still working on this one…it’s at home rising while I work. Baking tonight!
This bread is so versatile:
I made it “natural”, with cranberries and pecan nuts, with raisins and almonds, sprinkled with seeds and grains…
Would like to add some rosemary, one day!
I love it! And been baking it so often… The baker’s in our village has long forgotten about my existence.
The only thing I never managed to is getting a “creamy yeast” after the 5 minutes!
But don’t worry, the bread does rise (and how!!!).
I like your ideas for additions of dried fruits, nuts and seeds. I agree a wonderful bread. Even my husband liked it and he’s not big on wheat bread. Definitely a keeper!
I’m sorry that your bread didn’t turn out well! It happens that way sometimes. My suggestions are to make sure that your yeast is not expired. Your bread should have risen quite a bit more. You can even add a little extra yeast to your breads if they don’t rise the way they should. And, I think your bread would benefit from quite a bit more kneading. It should be smooth when it’s ready to rise. And maybe use less flour. I know that where I live I always need less flour in my recipes.
E-mail me any time if you have any questions. I’m not a bread expert, but I do bake it quite often. mdurante AT comcast DOT net
Oh, no!!! So sorry to hear it didn’t turn out. Your yeast could have been expired — so sad after all that hard work. One key is definitely to knead it for a nice LONG time until very elastic and smooth….lots of elbow-grease or a standing mixer is needed :) Good luck next time!
It looks like it either was not kneaded enough or was torn when it was being shaped. I don’t think it is a yeast problem, because it looks like it rose. It looked more wet than my dough did… does it effect the flavor or texture of the bread, or just the upper crust? Sorry… I know how frustrating it can be to follow directions to a “t” and have it turn out less than perfect.
Thanks for the help. It did rise well the first time but not so well in the pan. The yeast might be getting old, I’ll try new yeast. I’ll try more kneading too.
Since this recipe rises so well, I think it would be perfect for cinnamon raisin bread. I definitely want to bake this bread again (and again…).
Great idea on the cinnamon raisin — that’s will be next up for me :)
I made the cinnamon raisin. It was PERFECT with this bread!
LOVED this simple recipe. I left out the malt extract and was really happy with the results. This was truly the perfect bread for toast or sandwiches. It provided a base for a plum-star anise jam I had just made — match made in heaven! I will definitely make this again. http://sgkitchen.wordpress.com/2012/09/18/whole-wheat-bread-plum-jam-recipes/
I made one loaf with chopped walnuts and raisins.
Lisa
I need help too! Mine did not rise in the oven. Rose fine during the two rising times but I ended up with a short dense loaf. I want to fix this and would appreciate any help!
Maybe it over-rose the first two times and the yeast had nothing left to give? Was your oven at the right temp when you put it in? That’s all I can think of.
This bread is a keeper for me. It rose very nicely and I used molasses. Very rich flavor. Unfortunately, I baked it too late in the day and then it started to rain. I couldn’t get any good photos. But I really like this recipe and would use it again:)
I used maple syrup instead of the malt, and it came out with a great flavor and texture. This one’s a keeper!
Easier than I thought and a great classic recipe to have in my back pocket. I’ll be making this again.
Tuesdays with Dorie 
I was one of several who couldn’t find malt extract, so I used molasses as someone recommended. As you can see from my post, I cut the recipe in half and wish now that I had more. It was very tasty.
http://orangemadeleines.com
Still working on this one…it’s at home rising while I work. Baking tonight!
This bread is so versatile:
I made it “natural”, with cranberries and pecan nuts, with raisins and almonds, sprinkled with seeds and grains…
Would like to add some rosemary, one day!
I love it! And been baking it so often… The baker’s in our village has long forgotten about my existence.
The only thing I never managed to is getting a “creamy yeast” after the 5 minutes!
But don’t worry, the bread does rise (and how!!!).
I like your ideas for additions of dried fruits, nuts and seeds. I agree a wonderful bread. Even my husband liked it and he’s not big on wheat bread. Definitely a keeper!
I need help! Please tell me what I did wrong.
http://thinklovesleepdine.blogspot.com/2012/09/twd-wheat-loaves-help-please.html
I’m sorry that your bread didn’t turn out well! It happens that way sometimes. My suggestions are to make sure that your yeast is not expired. Your bread should have risen quite a bit more. You can even add a little extra yeast to your breads if they don’t rise the way they should. And, I think your bread would benefit from quite a bit more kneading. It should be smooth when it’s ready to rise. And maybe use less flour. I know that where I live I always need less flour in my recipes.
E-mail me any time if you have any questions. I’m not a bread expert, but I do bake it quite often. mdurante AT comcast DOT net
Oh, no!!! So sorry to hear it didn’t turn out. Your yeast could have been expired — so sad after all that hard work. One key is definitely to knead it for a nice LONG time until very elastic and smooth….lots of elbow-grease or a standing mixer is needed :) Good luck next time!
It looks like it either was not kneaded enough or was torn when it was being shaped. I don’t think it is a yeast problem, because it looks like it rose. It looked more wet than my dough did… does it effect the flavor or texture of the bread, or just the upper crust? Sorry… I know how frustrating it can be to follow directions to a “t” and have it turn out less than perfect.
Thanks for the help. It did rise well the first time but not so well in the pan. The yeast might be getting old, I’ll try new yeast. I’ll try more kneading too.
Since this recipe rises so well, I think it would be perfect for cinnamon raisin bread. I definitely want to bake this bread again (and again…).
Great idea on the cinnamon raisin — that’s will be next up for me :)
I made the cinnamon raisin. It was PERFECT with this bread!
LOVED this simple recipe. I left out the malt extract and was really happy with the results. This was truly the perfect bread for toast or sandwiches. It provided a base for a plum-star anise jam I had just made — match made in heaven! I will definitely make this again. http://sgkitchen.wordpress.com/2012/09/18/whole-wheat-bread-plum-jam-recipes/
I made one loaf with chopped walnuts and raisins.
Lisa
I need help too! Mine did not rise in the oven. Rose fine during the two rising times but I ended up with a short dense loaf. I want to fix this and would appreciate any help!
Maybe it over-rose the first two times and the yeast had nothing left to give? Was your oven at the right temp when you put it in? That’s all I can think of.
This bread is a keeper for me. It rose very nicely and I used molasses. Very rich flavor. Unfortunately, I baked it too late in the day and then it started to rain. I couldn’t get any good photos. But I really like this recipe and would use it again:)
I used maple syrup instead of the malt, and it came out with a great flavor and texture. This one’s a keeper!
Easier than I thought and a great classic recipe to have in my back pocket. I’ll be making this again.