Weekend baking: Mini 100% wholemeal loaf

I used the same Peter Reinhart's whole wheat sandwich bread receipe to do this mini loaf, halving the prescribed ingredients and using precisely half the amounts in weight. The top of the loaf browned nicely even though I did not use any washes.

100% wholemeal cinnamon swirl

It was Cedele that first introduced my family to cinnamon swirl bread. Before Cedele, we had had our favourite sticky buns from a bakery next to Cold Storage Jelita, and cinnamon raisin buns from Delifrance, but never swirly cinnamon in breakfast-type bread. My mother enjoyed Cedele's cinnamon swirl a lot, but rarely bought it because of her preference for wholemeal over white flour.

100% wholemeal bread (Origins flour)

I am pleased to present the results of my second attempt at a 100% wholemeal loaf. As you may know, my first attempt was with PrimaFlour's wholemeal flour, which is coarsely ground. Coarsely ground flour prevents dough from rising much, because it cuts through the gluten strands. This resulted in the crumb of wholemeal loaf #1 being very dense - good for people who like hearty nutty bread, but bad for people who like soft bread.

100% wholemeal bread (PrimaFlour wholemeal flour)

My mother is a creature of habit and must, every morning, have a slice of bread. As such, the next best thing I can do is to bake some delicious wholemeal bread that is at least in some way healthier than the quick-rise mass produced bread sold in supermarkets.