I’ve been working with this dough for years, intrigued by everything about it, starting with its quirky name and seeds. I never got it perfect. Till now. This time using BreadStorm’s calculator, and re-reading the links from my co-post with Susan for Schwarzer Hamster brot, here’s my version of Wolfgang Süpkes chock-full-of–seed and grain loaf.
Saftig! (Juicy)
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