Melissa has chosen this week’s recipe.
Show us your take! Leave your link below.
Non-blogging participants: If you made this dish, let us know your thoughts here or on our Facebook page—where you can also upload your own photos to our wall!
the food matters project
you are what you eat
the food matters project 
Pingback: homemade {whole wheat} baguettes | 20something cupcakes
Happy Food Matters Project Monday everyone! Melissa, thank you for choosing this recipe. I love the bread and made bruschetta with honeyed rhubarb-walnut jam. Here’s my link: http://letscookandbefriends.blogspot.com/2012/04/bread-baking-tips-honeyed-rhubarb.html
Hi Everyone! I made the bread but it was way too dense for me so I made it into excellent croutons! http://www.everydaymaven.com/2012/the-food-matters-project-whole-wheat-croutons/
The baguettes were a hit! Made a Brie dip to go along with them that was seriously YUM. Can’t believe how easy this was!
http://www.20somethingcupcakes.com/2012/04/homemade-whole-wheat-baguettes/
omg, yum
Pingback: Asparagus and Goat Cheese Crostini: Seasonal Asparagus Recipe | Naturally Ella
I made a lovely (and easy) crostini with shaved asparagus, goat cheese, and honey! Yum!
http://naturallyella.com/2012/04/23/shaved-asparagus-and-goat-cheese-crostini/
Pingback: A Tale of Two Loaves | thefauxmartha
Juliana made a Multi-Grain loaf with cornmeal, rolled oats, wheat bran, quinoa, and brown rice! We have the recipe here:
http://college.biggirlssmallkitchen.com/2012/04/the-food-matters-project-real-whole-wheat-bread.html
Of course I had to make some kind of bread with cheese in it! I discovered this tastes excellent when toasted 🙂
Rosemary Asiago Cheese Bread… http://cheesepleasebyjess.blogspot.com/2012/04/rosemary-asiago-cheese-bread-whole.html
I lightened up the wheat bread with oat and brown rice flours. Oregano flavored the bread, sesame and flax seeds provided a nice crunch: http://tinyurl.com/85l7o3m
After I made my baguette I stuffed it with a pork tenderloin spread with mustard and fresh herbs and baked it again. Thanks for the great pick Melissa!
http://lexiskitchensb.blogspot.com/2012/04/tuscan-style-pork-tenderloin-in-whole.html
Great recipe choice Melissa! I lightened up my recipe with whole wheat white and brown rice flours and added a little honey for sweetness. AND I got started on my recipe much later than expected, so I made mine in a bread machine.
http://www.simplywholekitchen.com/2012/04/homemade-honey-wheat-bread-food-matters.html
I made a Garlic Pull Apart Bread
http://www.mrsgarlichead.com/2012/04/garlic-and-herb-pull-apart-bread.html
This recipe was great, helped me get over my fear of YEAST!!!
http://www.graciesfoodandfun.blogspot.com/2012/04/food-matters-project-mostly-whole-wheat.html
A tale of two loaves — http://thefauxmartha.com/2012/04/23/a-tale-of-two-loaves/
Pingback: Whole Wheat Bread | thishomemadelife
What a great recipe. I was FINALLY able to make a good loaf of bread. Great pick Melissa!
http://thishomemadelife.com/whole-wheat-bread
My bread totally flopped. very humbling. 🙂 going to try to make the baguettes this week!
Who would have thought that making bread is so easy? I am on the roll and will be baking one again. I added Chia seeds, pumpkin seeds and oats to mine and it is almost gone hehe.
Loving everyone’s recipes! I’ll be sharing my bread recipe in a few weeks for my post on Bruschetta, Rethought {page 51} 🙂
Pingback: Avocado Toast Recipe - Cookie and Kate
My baguettes turned out a little less shapely than I would have liked, but they’re still tasty! I subbed whole wheat pastry flour for the all purpose and added too much water to the dough, so I think that’s why. No matter, though, because I turned them into delicious avocado toasts! http://cookieandkate.com/2012/avocado-toast-recipe/
gosh i’m excited to try this recipe! I was gone all weekend and work the next few nights but I plan on making a banana blueberry whole wheat loaf of bread later in the week! 🙂
I’m still a little timid about making bread, but this recipe was easy to follow- and delicious! There will be less bread buying in this house!
http://fifthfloorkitchen.wordpress.com/2012/04/23/the-food-matters-project-12-mostly-whole-wheat-bread/
We stuck with the original recipe for baguettes and they turned out delicious. Next time we make them we are going to preferment some of the dough to add extra yeast flavor and structure. Either way they’ve been great as a base to our homemade goats cheese!
http://www.itsnotabouttherecipeblog.com/2012/04/mostly-whole-wheat-baguettes.html
Homemade goat cheese? Yum!
My bread turned into the same odd shape that Kate’s did. It was, as Keely Marie said, very humbling. Anyone have suggestions on how to make sure my bread keeps its lovely baguette shape instead of deflating and spreading out during the second rise? I made my bread with unbleached all-purpose flour due to the request of someone I was making it for. Despite their odd shapes, the loaves were delicious! I will be making more bread at home for sure! And with recipes this easy, even if they turn out into weird shapes, the result is worth it. Thanks for the recipe, Melissa! After seeing your bread I wished I could have called you for tech support when mine weren’t shaping up right 🙂
http://dinnerwithaura.com/2012/04/23/549/
Aura – I’m not pretending to be an expert bread baker but after much trial and error and from working at a bakery I can offer a few thoughts. First off, white flour tends to spread out more than whole wheat just because of it’s makeup. Proper kneading is also important to make sure the bread has enough gluten in it (from proper kneading) to hold it’s structure. Also, when shaping the loaf you want the skin to be really tight. This means that you have to keep folding the dough before rolling it out so that it will stay firm and hold it’s shape. Lastly, you could try this if you plan on making baguettes often: http://www.amazon.com/Chicago-Metallic-Commercial-Non-Stick-Perforated/dp/B003SZBSUK/ref=pd_sim_k_1
Hope this helps!
Matt
So very helpful, Matt! Thank you! I am looking forward to making more bread because it was so enjoyable. Next time I will be sure to try your suggestions out. It can only get better from here 🙂
Pingback: real whole wheat bread | the lushers
Well, we loved the taste, but weren’t crazy about the texture in the whole wheat loaf. We used the bread to make grilled cheese sandwiches & it didn’t toast up very well.
The bread was super easy to make & I think we may try the technique using different flours next time. It was way too easy to not give it another shot!
http://lifewiththelushers.com/2012/04/real-whole-wheat-bread/
I made a quick Spring pea mash and put it on the whole wheat bread! So good!
http://goodthingsgrow.com/spring-pea-mash-on-whole-wheat-toasts/
I served apples, cheese and honey on this wonderful whole wheat loaf! It was absolutely delightful!
http://eatatkellys.blogspot.com/2012/04/food-matters-project-whole-wheat-bread.html
Pingback: Sharing breakfast | biographie de ma faim
I made some whole wheat and buckwheat raisin bread. Enjoy!
http://biographiedemafaim.com/2012/04/23/sharing-breakfast/
I didn’t read the recipe (again) so my bread is still rising! Will post tomorrow!
Sorry for the late post. My life went haywire the last few days. But this bread made it all worth it. I am a total believer in the no-knead bread baking method and have been for years. Great recipe. I looooved this bread and the way it made my house smell. I added ground flaxseed meal and sunflower seeds. This bread is a show stopper.
I’m so glad that I got to participate again this week! I loved the whole wheat bread (although I’ll be cutting the salt in half next time!) and can’t wait to try some of these creative variations!
I agree with you on the salt part! This recipe is a great one to experiment with, but it is waaaayyy too salty.
I’m glad I’m not the only one who thought it was salty! I topped my bread with avocado, so the saltiness was no problem, but still… it was salty.
I subbed in a cup of oat flour and added some honey, cinnamon and raisins for a cinnamon raisin bread!
Sorry I am a bit late this week! I had an affair with ancient grains this week with the baguettes using sprouted quinoa, amaranth and spelt. Great choice Melissa!
http://www.mywholefoodromance.com/2012/04/sprouting-quinoa-sprouted-ancient-grain.html
I made Mark Bittman’s no-kneed bread in Feb (I am a huge fan) and it was whole wheat. Here’s my post:
http://meadowsknits.blogspot.com/2012/02/no-knead-bread.html
umm… I meant no-knead bread. 🙂
So mine looked lovely from the outside (I sprinkled sea salt on the top before baking) but when I cut into it it was weirdly doughy inside, despite the fact that I had checked the temperature. Ah well. Decided not to post it on the blog.
I went to the Farmer’s Market yesterday and bought Farm Fresh Eggs and Zucchini. Decided to make Zucchini Bread! http://laurajanelli.posterous.com/zucchini-bread
finally was able to make the bread! http://thecookingrn.blogspot.com/2012/04/whole-wheat-banana-blueberry-bread.html