Really wonderful bread, went great with the chicken wild rice and lentil soups I made. I used 1/2 WW flour and 1/2 bread flour, was very good. May try all WW flour with some vital wheat gluten next time. Thanks for posting this wonderful recipe!
Very impressive artisan bread! I broke away from the recipe instructions during steps 3 to 8, and used a KitchenAid stand mixer. My dough required 3/4+ cup water, a 7-8 minute kneading, and a one hour first rise. I then followed steps 9 and onward to finish the bread. When it came out of the oven, everyone exclaimed, "Wow!" The bread looked and tasted great ~ tender and flavorful, with a nice chewy crust. We all enjoyed it served with hot soup. Thank you for sharing!
This was so delicious with a creamy potato soup I prepared. I threw in about 1/4 cup chopped fresh basil. I had a bit of trouble shaping the bread as bread making is not my forte. But even lopsided, this tasted divine. I like that the bread isn't baked in the bread machine. I find myself using the bread machine (almost) exclusively for preparing the dough. I get more satisfaction at working with the dough itself. Next time I will attempt to prepare these as dinner rolls and see how I do. Thanks, Rose!