This is the softest bread I've ever eaten, and it was the last thing I was expecting. I haven't been a fan of the couple of breads I've made so far that actually use wheat germ, but this one isn't bad. A lot of the Bran and now Whole-Wheat breads have used molasses as a sweetener, and I think the reason is because you don't want white breads to be stained by it, but I think it's made all of these breads a lot better. Now I didn't make any of them with regular sugar, but molasses just adds a special quality to anything it's in. I think that is why this is the best wheat germ bread I've made so far, but maybe the heavy wheat taste just fits better with whole wheat flour.
This loaf has some great color and a nice wheat flavor, but the softness sells it. It's actually so soft that it was a giant pain in the ass to cut. It squishes a lot. I think I also let it rise a bit too much before I put it in the oven, because it is massive. This gives it such an airy texture though, that is just incredible. I don't really like the taste, (although it's better with some butter) but the softness is mesmerizing.
We're cruising through wheat breads, but I keep making interesting breads. I guess if they weren't interesting, Bernard Clayton wouldn't have included them in this book. It's reassuring though, because that means I'll be making cool breads for the rest of the year. I can't wait!
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