This bread was made with the addition of milled grains, this time, the milled grains were soaked overnight. The. dough was softer, and the crumb was less gritty that the bread made without soaking the grains. See barley, rye and wheat bread
Milled Grains
I didn’t take a picture of them soaking.
spent grains were used for dusting the pans, adds color and flavor to the crust.
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