Pour-a-Loaf Bread

So you've all heard of "pull-apart" bread, right? Well I think I've invented a new type of bread. I'm calling it "pour-a-loaf" bread. It happens to be just what it sounds to be. Let me back up and explain...

Annette, my mother-in-law, has been teaching me to bake bread. From grinding the wheat berries to shaping the dough into loaves or rolls, she's walked me through each step. So far we've only made bread using half whole-wheat flour (from the wheat berries) and half white flour. When I asked why we had to do half-and-half, Annette told me the dough would stay too wet if we used only wheat flour. Today I decided to try making it with all whole-wheat flour. Now, bear in mind, all I had in the house was fine grind whole-wheat flour which I thought would suffice. When I had successfully added all the ingredients, plus some extra flour, my dough was...well, in a word, WET!! Too wet to shape into anything. I couldn't even touch it without it sticking to me. I considered asking a neighbor for flour, but knew the bread would turn out very dry if I added any more flour, so I went with my gut instinct. I decided to pour the dough/batter into my bread pans and scoop the rest into a muffin tin.

Here was the result...
(I can just hear Annette laughing)





Scary. After letting it rise, baking it and praying over it, the end result was:

Pure whole-wheat deliciousness!!