Whole-wheat & kefir Pullman loaf from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 217) by Cenk Sonmezsoy

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Notes about this recipe

  • anya_sf on September 15, 2019

    This bread was easy to make by hand, but does require the special Pullman loaf pan. In my 70-degree kitchen, the second rise took closer to 2 hours. My loaf baked in 50 minutes. It had a close texture, making it easy to slice, and tasted hearty but not heavy (reminiscent of Eli's Health bread). We used it for smoked salmon and avocado tartines, and also enjoyed it simply toasted with butter and/or jam.

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