Yummy! Crust was not too hard, not too soft. I used one cup whole wheat and one tablespoon gluten flour. No wheat germ on hand and it made no difference. Perfect texture. Will make again, maybe try this recipe for rolls. Thank you for a great recipe.
An excellent recipe that produces a soft loaf. I formed mine into baguettes, and they were beautiful (as well as delicious). also left out the milk powder, and the bread was fine.
This was a very nice bread and a forgiving dough. I had actually let it overrise after the loaves were formed, and it still ended up delicious. I used buttermilk powder instead of milk powder (because that was all I had) and also substituted about 1 cup whole wheat flour. I think that improves the flavor. I also omitted the egg wash. The bread had a beautiful crust, and even three days later, left sitting on the cutting board, it's soft inside and crusty outside. Slices very well for sandwiches.