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Recipes March 2014 Issue

100% Whole-Wheat Sandwich Bread

An enjoyable way to ensure that you are getting benefits of whole grain in your bread is to bake it yourself—at a fraction of the cost of bakery bread. Made with just a few basic ingredients, this dough develops a full wheaty flavor during its long slow rise. The trick to making 100% whole-wheat bread with an appealing moist, airy texture is to start by making a “sponge” (a loose mixture of flour, yeast and water) the day before baking. In addition, soaking a portion of the remaining whole-wheat flour in water overnight brings out its nutty flavor and helps build structure in the loaf, saving you kneading time.

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