Soft Whole Wheat

Well, the soft whole wheat bread was a mixed bag for me.  I have to brag a little here though, the dough was made with honey from hives that I tend. The loaf, I think turned out nice, great taste, great texture and was really good toasted with apple butter.

The hamburger buns were a little hard to form, with the dough being so wet, but after a few I got the hang of it. They also had great taste and texture.

Now, the apple strudel bread was quite a challange. I thought that I would have trouble rolling out the dough, but I used my Roul'Pat and enough flour and it rolled out pretty well for me.

I used cameo apples (they were on sale) for the filling. Rolling up the bread was a little difficult but I used a dough scraper to help and got it rolled up pretty nicely I thought. After letting it rest I brushed it with an egg wash and baked it for over an hour.

I suspected something wasn't quite right when I was getting spill over into the oven. The outside crust was great, nice and brown and tasty, but inside it had air pockets and wet spots. I think maybe I should have covered it and let it bake longer. My partner loved the taste of the filling but the dough wet spots were a bit off putting.

Some suggestions were to saute the apples before using them, and maybe using a thermometer to make sure the internal temp is correct. I don't know that I will make the strudel again though.

Now, on to the beet buns! My usual store didn't have any beets, so I think I'm going to have to bite the bullet and head up to Whole Foods.

Thanks for all the help and suggestions. This is turning out to be great fun!