100 percent whole-wheat bread from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

  • honey
  • raisins
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  • EYB Comments

    Sponge needs to ferment 4 hours. See recipe for use of different grains.

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  • Eat Your Books

    Sponge needs to ferment 4 hours. See recipe for use of different grains.

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