[Photographs: Vicky Wasik]
This hearty, multigrain loaf starts with a 100% whole wheat dough that’s loaded with rolled oats, chia, flax, and wheat germ. It bakes up light and chewy, not crumbly, with a nibby crunch—perfect for your morning toast or favorite sandwich. The success of this recipe depends entirely on the powerful motor of a good food processor, not a mini-chopper, to achieve intensive gluten development in the whole wheat dough. For those new to the technique, we recommend starting with our basic 100% whole wheat bread before jumping in with this multigrain variation.
Published at Thu, 28 Mar 2019 07:43:10 +0000
