How to make Whole Wheat Bread Pretty!
One of my family’s favorite bread is Vermont Whole Wheat Oatmeal Honey Bread from King Arthur Baking company. Since March, this bread has been on my baking rotation and it’s a delicious, reliable loaf that is sure to please. Recently, I was trying to figure out how to make it well, prettier! I know it may sound silly making whole wheat bread pretty, but after making so many other no-knead, overnight artisan bread, I thought it might be fun to tinker a bit. And boy, was I blown away by the results!
I used the recipe that would normally yield 2 loaves of bread. So, instead of the normal shape, I shaped one into a loaf and the other into a beautiful round boule – like a Pumpkin! I also took the opportunity to practise my bread scoring, and the end results exceeded my expectations.
Even though both loaves of bread tastes similar, it’s nice to switch things up. It’s fun to make a pretty shape that is appealing both to the eyes as well as the stomach. When I shared the outcome of my experiment with friends on Facebook everyone was very excited about this.
I thought it might be fun to share how I put this together. Someone mentioned this would be a lovely hostess gift, or something to bring to a party, and I think that is an excellent idea! Also, this pretty pumpkin shaped bread will just be the thing for the autumn season – perfect complement for harvest theme meals. This will look very appropriate at your Thanksgiving table too!
For this post, I will focus on what I have done to shape the bread. I am including the adapted recipe I used for making and shaping one round bread. In addition, I plan to test this method using other regular yeasted whole wheat “sandwich bread’ recipes. So much fun to tinker and experiment!
Preparing the dough and Materials for shaping the bread
Make and prep the bread dough as directed in the recipe. Once it has completed its proofing Step 4 of recipe, move to the shaping stage.
You will need a large piece of parchment paper, kitchen twine (100% cotton, food grade – the same type you would use for tying up roasts and meat), a dutch oven (or an oven safe pot with cover), and a baker’s lame (or a razor, but be extremely careful!).
Making Whole Wheat Bread Pretty
Start by cutting a piece of parchment paper larger than the dutch oven, approximately 15″x15″. I used a Staub 4qt dutch oven for this. Next, cut out 4 lengths of kitchen twine, approx 15 to 20 inches each.
Then, lay them on top of the parchment paper like so.
The twine will give the bread the pretty pumpkin like shape that you see in the final results. When ready, carefully transfer the dough directly on top of the prepared twines.
Tie the twines loosely. Cut off the excess bits. Adjust the twines so that the sections are approximately equal in size. This will also make it easier to score or decorate the bread.
Apply eggwash to the bread. Preheat the oven to 350°F.
Next, score each section of the bread in the pattern that you like. If you have little or no experience scoring bread, I STRONGLY suggest using a baker’s lame that has a holder. If using a razor, please be extremely careful!
I dipped the sharp edge of the blade into some olive oil each time before scoring to minimize drag or snags to the dough surface.
Do a visual check to make sure design is even, and no spots are missed out!
When done, transfer the dough into the dutch oven, cover and bake in preheated 350°F oven till done. Internal temperature should measure 190°F.
Remove the bread from the oven. Set on cooling rack.
Cut off the twine at the top.
Remove the twine by gently lifting from top to bottom, and discard.
Your beautiful bread is ready!
Notes on Making Whole Wheat Bread Pretty:
- Lightly oil the twine so that it would not stick to the bread after baking.
- Remember to tie the twine loosely so that there is space for the bread to expand and create the lovely shape. If you tie too tightly the twine will be deeply embedded into the bread which makes it difficult to remove without tearing.
- When removing twine, tug gently and guide with your fingers to minimize tear to the bread surface.
Pretty Whole Wheat Oatmeal Honey Bread
Ingredients
For bread
- 1 cup boiling water
- ½ cup Rolled oats
- ¼ cup Brown sugar or Maple Syrup
- ½ tsp Honey
- 2 Tbs Butter, softened
- 1¼ tsp Salt
- 1 tsp Cinnamon
- 2 cups All Purpose Flour
- ¾ cup Whole Wheat Flour
- ½ Tbs Active Yeast
For shaping
- 1 piece Parchment, approx 15"x15"
- 4 length kitchen twine, 15" -20”
- 1 egg, lightly beaten with 1Tbs water for eggwash
- Baker's lame
- Dutch Oven
Instructions
- In a large mixing bowl, combine the boiling water, oats, sugar, honey, butter, salt, and cinnamon. Stir and let cool to lukewarm (100°F to 110°F), about 10 to 15 minutes
- Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
- Transfer the dough to a lightly greased round bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
- Punch down dough and shape into a boule, cover with plastic wrap again and let it rest for another 60 minutes.
- When waiting for the dough to proof, prepare a piece of parchment paper larger than the dutch oven. Next, cut out 4 lengths of kitchen twine, measuring approx 15 to 20 inches each.
- Then, lay them on top of the parchment paper to create a criss cross pattern. The twine will give the bread the pretty pumpkin like shape when baked.
- When ready, carefully transfer the dough directly on top of the prepared twines.
- Tie the twines loosely. Cut off the excess bits. Adjust the twines so that the sections are approximately equal in size.
- Apply eggwash to the bread. Next, score each section of the bread in the pattern that you like. Preheat the oven to 350°F.
- Holding the parchment paper, transfer the dough into the dutch oven, cover and bake for 40 minutes. Remove lid and bake for another 5-10 minutes until the top is golden and internal temp measures 190°F.
- Remove from oven, place on cooling rack. Snip off twine and the bread is ready!
Notes
- Lightly oil the twine so that it would not stick to the bread after baking.
- Remember to tie the twine loosely so that there is space for the bread to expand and create the lovely shape. If you tie too tightly the twine will be deeply embedded into the bread which makes it difficult to remove without tearing.
- When removing twine, tug gently and guide with your fingers to minimize tear to the bread surface.
This is the link to King Arthur’s recipe that was used in this “experiment” https://www.kingarthurbaking.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe
More fab flavors ideas:
For quick and easy snack that baked up from scratch in under an hour, please check out my Strawberry Craisin Oatmeal Cup: It’s Petite and Amazing
For a delicious baked dish, try this Colorful Veggies And Sweet Potatoes Casserole – perfect for breakfast or brunch!
If you are in the mood for more bread, please check out the delicious Easy No Knead Fruits and Nuts Artisan Bread
For a gorgeous sunshine cake that looks happy and tastes great, check out this => Unusual Retro Upside Down Four Citrus Cake
