Peter Reinhart's Artisan Breads Every Day
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homejoys from ,
We love bread with "nutty things". They add nutrition but best of all they are delicious! This bread had lots of flavor and wholesome goodness.
This bread can be made into a free formed "french style" loaf or in a loaf pan. I like free formed loaves to slice and eat with a bowl of soup. To make a hearty sandwich or great peanut butter and jelly toast, the loaf pan works best.
My changes (because I can't even let a great recipe alone without making some substitutes!) I replaced 2 cups of whole wheat flour for the white and added 2 T vital gluten. I increased the water by one half cup making the total water, 2 cups. The flour to water ratio seemed about perfect. I'm slowly learning how much additional water to add when I replace white flour with whole wheat.
So far this has been one of our favorite recipes from this book and I've made it more then once!
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