True Whole-Wheat Bread
A bread that's 100 percent whole-grain can be dense and dry, but this one, by Lorrette Patzwald, who works with Ponsford's Place in San Rafael, California, is a revelation--moist and springy, with amazing depth of flavor. She starts by soaking some coarse grains to give the bread texture. Patzwald's secret for working with local flours, which aren't as predictable as supermarket flours, is to let your eyes and sense of touch--not just measurements--guide you along. Her directions tell you how.
This Story Originally Appeared On sunset.com
Credit: Alex Farnum; Styling: Kevin Crafts
142 calories; calories from fat 17%; protein 4.3g; fat 2.7g; saturated fat 0.5g; carbohydrates 25g; fiber 4.2g; sodium 190mg; cholesterol 0.8mg.