I've been using graham flour in my bread. I like it. I wasn't sure what was different about it when I bought it, I just saw it was whole wheat, but I discovered that it has a great texture.
I used this recipe for french bread, a favorite, and substituted 1 cup of my new graham flour. I know there are heartier (I guess...more stuff and nutrients = heartier??) breads out there, but this is a great french bread and since it doesn't have milk or fat or sugar, it really lasts.
It seems to last longer anyway...when we don't scarf it all down 'cause it's just so delicious!
Yeah, I don't really know what I'm talking about. I'm still just learning the bread making thing, but this recipe sure is a keeper.
Mmm....
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