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Found 2 results

  1. Rustic bread test run was successful. I used 2.2 kg scale. Base of recipe was same dough as country bread but this time bread has 20% whole-wheat (10% rye, 10% hard red spring wheat). I have to thank Larry about his YouTube video where to said to shut vents after 10 minutes, the bottom of crust was perfect. Very happy with taste. This bread delicious on own and can be eaten with other dishes.
  2. I've tried a couple and the first was way to dense and dry (used 100% wheat flour) using the recipe that came with the breadmaker. Tried a honey wheat recipe (100% whole wheat as well) I found online and the taste was better but something went wrong in the process and it came out uneven and was a little on the dense and dry side as well. Any recommendations? Should I go 50/50 with bread flour? Wanted to get some thoughts from the gurus before I take a shot in the dark on the WWW. Thanks Gurus!
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