While this may not be to everyone's taste, we love it. It's a delightfully soft bread, but not a problem to slice if your bread knife is up to the job. I increased the salt to a half teaspoonful (only 100mg a slice! Great for those of us who have to watch our salt intake) and as I hate cup measures, 320 grams of wholemeal flour seems to work perfectly. I also substitute a quarter cup of bread flour with wheat gluten to help the texture. (Small measures of volume are not so critical). This recipe certainly disproves those who say bread won't rise well unless half the flour is white.
Was this review helpful?
0 users found this review helpful
While this may not be to everyone's taste, we love it. It's a delightfully soft bread, but not...