Whole-Wheat Bread with Wheat Germ and Rye

Whole Wheat Bread with Wheat Germ and Rye
Recipe from Cook's Illustrated, January 1997

Notes: This bread promised a wheaty, chewy and full-flavored bread, but was a bit of a disappointment. It didn't turn out as delicious as this other whole wheat loaf. The recipe isn't as accurately specified as current CI recipes are, and doesn't have weight measurements, nor did it specify what kind of yeast to use, active-dry or instant. I used the former, and think that was responsible for producing a dense loaf that didn't rise very much during the initial proofing nor during baking. Still, sliced thinly, the bread was good as toast.

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