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Classic Whole Wheat Bread

Reviewed: Feb. 20, 2010
I tried baking a fresh loaf of bread for the 1st time in life and I am glad I chanced upon this recipe. The list of ingredients didn't seem daunting. I exchanged the ratios of whole wheat & all-purpose as I wanted it to as 100% whole wheat as possible, but followed the rest as given. Though, let it rise for extra time than suggested. Topped it with oats for style, scored the loaf in the center and the result was a great loaf that looked straight out of a bakery! I shared some pics with friends, and they called me a 'pro'. Tasted good. Turned soft on inside with a great looking fine crust on the outside. The touch of egg gave the loaf a nice brown glaze. As I was experimenting, I used portion of the dough to make dinner rolls that I topped with cumin seeds and green herbs. Those turned out great too. Thanks for sharing. I will be using this recipe again with variations (honey,brown sugar,etc) that others suggested! The ease and simplicity of the recipe surely made me a confident 1st time bread baker.
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