This Multigrain Sourdough Bread is made with whole wheat flour, along with a blend of whole grains and seeds, for a healthy, hearty loaf that’s perfect for sandwiches or toast. If I could only ...

If you love crusty sourdough but are intimated by the whole lengthy and complicated process, this recipe is the next best thing. This is a no-knead bread recipe, so it couldn't be easier to make!

Fiber is like a buffet for the healthy bacteria in your gut. Whole-wheat bread is a natural source of insoluble fiber, which ...

Sourdough and whole wheat bread offer health benefits, but they both contain gluten. They're not appropriate for those with celiac disease or those who are sensitive to gluten.

If possible, use a scale to measure the ingredients for the most accurate measurements.WHOLE WHEAT SOURDOUGH BOULES9 ounces (about 1 cup) “ripe” whole wheat starter6 5/8 ounces (about 1 2/3 cup) whole ...

THE CONFIDENT COOK Recipe: Forget sourdough. Here is a basic, no-knead, crusty whole-wheat loaf baked in a Dutch oven. By Sally Pasley Vargas Globe Correspondent,Updated March 2, 2021, 12:00 p.m.

How to freeze bread: Slice cooled sourdough and place slices on a baking sheet. Freeze for 10-15 minutes. Remove from freezer and stack together.

My original recipe (from a New York Times article that adapts Chad Roberton's method from his book, Tartine Bread) called for 700 grams of water to 1,000 grams of flour (for two round loaves), but ...

When I bake, I aim for taste, texture, and the experience of a stellar loaf, but that said, this bread packs a nutritional punch. One serving of spelt contains eight grams of fiber and a whopping ...

Store the bread in a loosely closed plastic or paper bag at room temperature for up to 4 days; alternatively, the bread can be frozen, tightly wrapped, for up to 3 months.

Store the bread in a loosely closed plastic or paper bag at room temperature for up to 4 days; alternatively, the bread can be frozen, tightly wrapped, for up to 3 months.