100% Whole Wheat Sandwich Bread
Today's bake was a loaf of Peter Reinhart's 100% whole wheat sandwich bread. The soaker and wild yeast starter for this loaf used home-milled hard red winter wheat. In the final dough, I added Sonora white wheat flour milled by Eatwell Farm in Dixon, CA. The combination produced a loaf of bread that easily filled the 8 1/2 by 4 inch loaf pan.
We enjoy this bread toasted for breakfast and topped with orange marmalade alongside a cup of hot tea.