I made this whole wheat bread today - turned out very nicely. Using this bran-softening technique makes brilliant, if simple, sense. The gluten-friendly method gives the bread a texture that's just what I wanted. However, the flavor is kind of flat. What can be done to make the bread's whole wheat flavor "richer"? I'm not looking for chunks of seeds, wheat berries and the such. Just a nuttier flavor to help the bread stand out from the sandwich fillings.
post #1 of 1
9/1/12 at 9:17pm