Tried another 100% whole wheat bread - so soft!
Laurel's Kitchen Bread Book truly is a gem. Our bread caught mold, so I went searching for a recipe using what ingredients I had on hand. I bought some buttermilk this week found this recipe for whole wheat buttermilk bread. I freshly milled the wheat. It's also the first time I used a dutch oven AND another big roasting pot to make the bread. It is so weird to put a lid on things and then have it hidden for most of the bake.
I think this bread is supposed to be baked in a tin/pan, but it worked OK in bannetons. Only thing is that it irritates my tongue. Too tart? (I have a sensitive tongue to vinegar and such.) I'll be curious to see how it will be for breakfast.