My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how
to make whole wheat bread. Alright so let's open up our oven here and let's our two different,
one's here let's put it on the middle rack. In a 400 degree oven for 35 to 40 minutes.
I am going to check them I know my oven is kind of weird like this so I am going to check
on them in about 35 minutes or so just to make sure they are not getting too brown and
we will come back and check on them then and see how they look. Alright so my breads are
done. You will see the twisted loaf I did and let me get the other one out of the oven.
Its a split top loaf. Both of them look absolutely fantastic. You will see that they are nice
and brown on top and do not be too concerned about the tops being a little brown because
it is wheat bread after all. It is going to be brown anyway. So what I am going to do
now I am going to brush the tops of these with that olive oil that I had out earlier.
Just to give them a little more sheen on the outside. And then what we are going to do
we are going transfer these to a rack and let them sit for a little bit and cool off
because if you were to slice these now the insides probably would still be a little gummy.
That would not be what you were looking for probably. So that one is nicely done. And the split top loaf came out with a nice,
nice, nice like really good really crusty outside on it. Looks fantastic. And when you
are brushing the split loaf make sure you brush down inside the split part that you
did and lucky for us the split proved to not be like an erupting point. That is why you
do it though. You do it to make sure that you are not going to have like a big eruption
or if you do it controls it a little better it keeps it from going all over the place
and getting this huge off to one side or whatever. It actually will expands outward and upward
like this. Ours kept it nice and controlled and tight so now what we are going to do is
we are going to transfer these to a cool rack. So let's do that.
