Normally I'd use the Prima whole wheat flour for this recipe. However, it just happened that I've got this
Bob's Red Mill graham whole wheat flour at cold storage, so I'd like to give it a try and hope the bread will turn out as nice as the prima whole wheat flour.
The result was good! As the graham whole wheat had a very fine texture, it make the bread softer and the wheat taste is just nice for me.I purposely let the dough rise without cover it with a lid so the top is slightly burnt but taste good!
This is one of my all time favorite bread. It's been long time didn't bake this loaf of bread as I was trying out many water roux recipes last month. I miss this whole wheat bread a lot.
