I've made this several times now. I haven't done the egg wash at all, and the first time I tried to cut into the bread as the recipe says, it started to fall, so I gave up (I used a very sharp, pointed knife, so that wasn't the problem). Regardless it has always come out well. A double batch lasts less than a week at my house, my husband and daughter can't get enough. We frequently mix up an olive oil 'dip' to eat this with. I don't follow the directions exactly; I proof the yeast in the water with a bit of agave nectar or honey (we don't use sugar), then stir in the salt and flour. I don't measure the flour; I just stir it and knead it until it feels right. I have done this with whole wheat and spelt flours as well. For a coarser whole wheat flour, I use about half wheat/half white. For a finer ground whole wheat, I use only that. It is a bit heavier so I add a little more yeast to compensate (I always buy loose yeast so it's no big deal to measure). It rises well, bakes well, tastes great. It doesn't keep quite as well as I'd like but I think that's a lack of preservatives. Honey should help that some. Freezing works well too. We have also used this bread to make homemade croutons out of, it is also good for that.
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