Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV
Most whole-wheat breads are either squat bricks or dressed-up white bread. We wanted hearty yet light-textured sandwich loaf that really tasted like wheat.
We found ways to bump up the whole-wheat flour amount called for in our Whole-Wheat Sandwich Bread recipe: We substituted protein-rich bread flour for the all-purpose flour and soaked it overnight in a combination of milk and wheat germ. We...