July 12, 2012 - 3:24pm
Solognot?
During a short stay in Paris I've been impressed by multi-grain loaves called "solognot," widely available at boulangers. They seem to be a mix of white and whole wheat flour with small additions of rye, sesame, sunflower and flax. The crumb is even and very light. The term was new to me and I haven't seen any recipes. Any thoughts?