100 percent whole-wheat bread from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
- whole wheat flour
- honey
- raisins
- brown rice
- instant yeast
-
EYB Comments
Sponge needs to ferment 4 hours. See recipe for use of different grains.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.