Whole Wheat Bread with Wheat Germ and Rye
Appears in Cook's Illustrated January/February 1997
WHY THIS RECIPE WORKS
Our whole wheat bread recipe produces a wheaty but not grainy loaf, chewy but not tough, full-flavored but not overpowering, by using the right amounts and kinds of flour as well as the right proportions of salt, yeast, and sweetener. But o...