This is the result from the first formula I tried from Peter Reinhart's latest book, all about whole grain breads. No one has ever accused me of favoring whole grain anything, but this loaf is outstanding, and I am excited to explore more of the formulas. The crumb is soft and chewy and sweet and nutty and fragrant and buttery. The frugal side of my brain notes that it would have been cheaper just to buy a loaf of bread. The home baker side of my brain can't wait to make this again. (For the soaker I used buttermilk; for shortening in the final dough unsalted butter; for sweetener organic honey from Wisconsin; for the grain I used a freshly milled organic whole wheat flour from a farm in central Illinois. The carefulness with the ingredients really shows in the product!)
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