My 10 year old son chomps his way through a half a loaf of this bread every morning. It's loaded with sunflower and flax seeds, oats and whole rye berries yet it's a very light bread. Usually when I finish the mix I often wonder how on earth is this puddle of porridgy soup ever going round up into a cohesive dough, but a fold or two later and maybe an overnight retard and it springs forth with a nice bloom. Who says whole grain breads are stodgy and boring? These are high quality carbs baby! Munch, slather, crunch!
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