First recipe using the ATK whole grain flour blend. Looks great, tastes not so much... Anyone else tried this blend and/or any of the whole grain recipes from this book? If yes, help!
I made the ATK whole grain bread loaf pictured in the photo here two days ago. The texture is excellent. The taste is bland. Unfortunately, it's a null for the taste buds. There's a slight flavor when it's toasted, but almost no flavor at room temperature. I also couldn't really smell the bread while it was baking, unlike the other sandwich breads I've made from other published recipes. I made the ATK whole grain blend as described in the cookbook, but this is the only recipe I've tried using that blend. I'm so disappointed because if hoped for it to deliver a deeper flavor and it's used in quite a few recipes in the book. Have you made anything using their blend from the cookbook? If so, I'd like to know what you thought about it, and what recipe you made. Maybe I did something wrong but have no idea what or how.
The only other recipe I tried from the cookbook was the chocolate chip cookies that use ATK all purpose flour blend. That one produced the best cookies I've made in 5 years! Night and day difference.
Please let me know your thoughts if you have tried this blend with any of the recipes in that book. The ingredients to make the blend are pricey and I won't bother making more if they all taste like the bread did.