have a dream. A dream of a beautiful, crusty, lofty, airy and tender crumbed loaf made entirely with wholewheat flour. Close to a decade of weekly bread baking and it remains a dream. Oh well, what would we have left to hope for, if everything were at our fingertips?
My wholewheat breads usually contain no more than 40% wholewheat and they're very pleasing loaves, but I saw Indian style, finely ground wholewheat (atta) for chapatis and thought it might make a good, fine textured wholewheat ...
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