A couple of weeks ago, I discovered a package of King Arthur Irish Style Wholemeal Flour that had found its way to the back of one of our baking cupboards. It was a little past its expiration date, but I hate to throw stuff out that is still mostly usable, so I decided to follow the Irish Brown Bread recipe on the bag (since I had originally purchased it to bake and share with an Irish friend of mine, who baked and ate his half of the flour order long before that expiration date).
Needless to say, the bread came out wonderfully. It was almost like a scone (once I slathered it with a generous helping of Irish butter), with a wonderful nutty flavor. It was certainly one of the better 100% whole wheat breads I’ve eaten in awhile, and I expect to be acquiring more of this great flour soon so I can make more.
Note to King Arthur Flour (since I know at least someone from your company reads this blog): The instructions said to “cut a deep cross in the top of the loaf” (before baking). To me, that meant that I made a nice round ball and cut a cross about 1/3 to 1/2 of the way through it, expecting that it would expand and close up like a yeasted loaf might. However, the end result was a loaf with four separate pyramid-like peaks. Granted, I think that it looked really cool, but it made for poorly shaped slices.