Full Recipe
Author
Richard Miscovich | 2018-01-17
Description
This tasty variation on classic pain de mie includes whole wheat flour and ground sprouted grains. The result is a loaf that's still soft and perfect for sandwiches, but also provides the nutrition and flavor of bread made with whole and sprouted grains.
This recipe comes to us from Richard Miscovich, a professional baker, teacher, and author. For best results, Miscovich highly recommends weighing ingredients in grams rather than volume.
