Whole Wheat and White Quick Rise Breads

In March of 2020, everyone had seen the warnings and were starting to experience the onset of never ending lockdowns.  While toilet paper became a huge premium, sold out in many areas, others were turning to baking.  By the end of March, social media was inundated with pictures of home baked breads.  By mid-April the new found bakers realized that flour and yeast had also become a premium commodity.

I have baked most of our breads for so ever long, mainly due to some serious gastrointestinal issues that are related to preservatives in commercial breads, not the gluten.  Pictured are two quick rise breads - white, whole wheat.  This was a bit newer but not entirely new technique to me.  Essentially, the liquid added is quite warm which gives a kick start to the yeast.  I like to proof my breads in the microwave oven.  It's a great proofing box.  The bread is then baked in a dutch oven giving the crust a unique texture.  While these do look like sourdough they aren't because there is no sourdough starter used and the rise is solely dependent on added yeast.  However, for those having issues with commercial breads, the white only has: wheat, yeast, salt and water while the whole wheat has : wheat, yeast, salt, local honey and water.

The rise in both breads was lovely with well formed aveoli.  The crumb was quite lovely as well.  The flavour was delightful.  I always pair local honey with whole wheat to give  bit better rise.  The flavours just meld together so nicely.  Both breads make for amazing grilled cheese sandwiches the next day.