As a home baker, I’m constantly trying to figure out how to add more whole grains to my breads. I love the nuttiness that comes through, and the nutrition is essential to my family. Our toaster gets significant use every morning, and I need to feel good about the way my family starts the day.
My mom was my first baking instructor, and she made some truly amazing bread. My kids hold her pan bread as the gold standard that all others must aspire to, and my loaves never quite reach that ideal. And while she would periodically dabble with whole grains, her go-to loaf was always standard refined white made with commercial dry yeast.