Awesome Whole Wheat Nutmeg Bread

Whole wheat bread gets a wake-up call from a third of a teaspoon of nutmeg. Just enough to perfume the loaf without crossing over into dessert territory. Honey and a splash of fruit juice concentrate sweeten the dough naturally, balancing the nutty edge whole wheat tends to bring.

This is a bread machine loaf, set up for the whole wheat cycle. The optional gluten flour is worth adding if you’ve got it. Whole wheat is low in gluten compared to white flour, and that extra vital wheat gluten gives the bread proper rise instead of a dense, doorstop loaf.

Eggs in the dough are unusual for whole wheat bread, but they add richness, color, and a tender crumb. The water-to-flour ratio is tighter than white bread machine recipes, which is right for whole wheat. Add liquid as needed if your dough looks dry. Whole wheat absorbs more moisture than refined flour.

Pro Tips

• Use fresh nutmeg, grated from a whole seed if possible. Pre-ground loses fragrance fast.
• Add the gluten flour. It’s the difference between a rise and a brick.
• Pull the loaf when the top crust is deep brown and the bread sounds hollow when tapped.
• Cool fully on a rack before slicing. Cutting a warm loaf gives gummy slices.

Variations

• Swap nutmeg for cinnamon (as the recipe suggests) or a blend of both.
• Stir in ½ cup raisins or dried cranberries with the dry ingredients.
• Top with rolled oats or sesame seeds before the final rise for a rustic crust.