Experimental baking

March 14, 2019
last modified: March 14, 2019

A while back I bought some mixed grain flour and tried it 50/50 with regular bread flour to bake a loaf of bread in my machine. It was just OK, too dense for my liking. Today I tried using only 1/4 of the mixed grain flour and the result was amazing! It rose higher than my plain white loaf usually does but had delicious taste and texture with that crunchy nuttiness I was looking for.

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