With my goal to start creating whole grain bread on a level yet to be seen in this household, I knew I needed different bread pans to achieve this elevated level.
How did I know? Well, I'm no stranger to making bread, even whole grain bread but I wanted to start incorporating much more than whole wheat. I wanted to use a variety of grains, seeds, nuts, a few vegetables, and even beans.
Yes, you read it right, beans. Some of the recipes I'm about to try call for them soaked, cooked and then used in bread. Some for beans just ground through your wheat grinder into flour and used with other flours. And even some told how to sprout beans and grains , then dry them before grinding into flour. This sprouting method being the ultimate nutrient booster.
And I don't want to stop my experimenting there I want to use some of those vegetables I dried and turned into powder. Wouldn't they be wonderful in boosting the nutrient levels in my breads, along with adding flavor?
While my brain was galloping off into these varied paths, it couldn't help but side track to crackers also.
But first before I got serious about bread making, I knew I needed new bread pans. New bread pans because the tiny pans on the left in the picture were too small to form a serious loaf of sandwich bread.
The 8 1/2 x 4 1/2 inch pan in the middle was too wide and though I get a decent loaf of white bread out of them, wheat bread has to be cooked until the outside is quite dark to get the inside done. It's a long ways for the heat to reach the center because the pan is so... wide.
Of course there are those whole grain breads that can hold their own form creating lovely round and oblong shapes (Sorry, all I had was a picture of artisan white bread) But, some grains like Khorasan wheat which is buttery and rich - can not hold a round or oblong shape and needs some confining.