Seeking a hardy healthy bread, I decided to try Hamelman's Whole Wheat with Mixed Grain Soaker. It's 50% whole wheat, made with a pate' fermente', and has a soaker of millet, cracked wheat, corn meal and oats. I also added toasted sesame, sunflower and pumpkin seeds. It has a nice crispy crust, tender crumb and a wonderful nutty flavor. This will not be the last time I make it.
Sorry for the lack of detail, but it's been a busy weekend.
Glenn
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hippie bread we expect from SF circa 1968 :-) One of our very favorite bread types. The bottom looks a little dense and no wonderfully browned like the rest of the crust. Did you rush it into the oven before the stone was screaming hot? We really like the rest of the crust very much. It has to be tasty? and take you back a few years too!
Looks very tasty, the crumb makes me yearn for a toaster and sweet butter :)