I am an avid bread baker, and although I liked the texture of this bread and the lightness, I found it to have a very flat flavor. I made it with all whole wheat as I don't eat any white flour. If I make it again I will definately substitute honey for the sugars and possibly add a TBS molasses. Also, you can add all ingredients into the sponge except the oil, salt and last 10 cups flour- no need to make it so complicated. Just let it bubble for 15 minutes instead of 5.
To those who froze dough- just bake all the loaves and freeze the bread, it keeps very well and saves time.
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I am an avid bread baker, and although I liked the texture of this bread and the lightness, I...