Whole wheat bread with wheat germ and rye from The Best Recipe (page 358) by Cook's Illustrated Magazine

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.

Notes about this recipe

  • anya_sf on June 15, 2021

    Using King Arthur flours, but Cook's Illustrated's weight equivalents of 5.5 oz per cup, the dough mixed up nicely. The 2nd rise took an hour in my 68 F kitchen. The bread was hearty with good wheat flavor, just a bit softer than 100% whole wheat. Very nice.

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