King Arthur Flour started a new baking challenge called Bake the Bag. The concept is that you finish a 5 lb bag of their White Whole Wheat flour by the end of the series of nine challenges. This week’s was banana bread, subbing the 50/50 flour mix to 100% white whole wheat.
The bread tastes quite nice, and I’m rather fond of the white whole wheat flour. It doesn’t have the clumpyness that their regular whole wheat has, and you wouldn’t know you’re eating whole wheat bread. My bananas were frozen (for the purpose of banana bread, lucky me!). The new flour is also in my previously empty flour container, and it brings my flour count up to six, seven if cornmeal counts. All purpose, whole wheat, white whole wheat, rice, rye, and semolina flours, and I regularly use them all.
I cannot resist a good setup shot, and I moved the mixer out of the dark corner just for the occasion. The batter was a little thicker than the banana bread I used to make in Plano.
It was a nice and easy recipe to get started with, and the shopping list for the next few weeks has me really curious for what’s in store next.