Whole Wheat Bread with Wheat Germ and Rye

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Appears in Cook's Illustrated January/February 1997

We set out to find the ideal compromise between heavy, dull-tasting rounds and soft, American-style breads with little flavor.

SERVESMakes 2 loaves or 16 rolls

TIME1¼ hours, plus 1 hour 20 minutes rising and 2 hours cooling

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...

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