Grilled cheese with fresh arugula sandwich
To re-print the recipe will do the bread injustice. The book contains about 100 pages explaining the reasoning and science behind the suggested technique. I absolutely love this cookbook and would encourage everybody who's interested in baking 100% whole grain bread to get one.
Fresh out of the oven
The bread dough was fermented in multiple steps. First, flour, salt and some liquid are combined and let fermented for many many hours to promote enzymes process with the flour. More flour, yeast and some liquid are mixed, kneaded and let fermented separately in the refrigerator for many many many hours to develop flavor and gluten. Then the two fermented doughs are combined and kneaded with more flour, oil and sugar. It's raised twice. Once after a vigorous kneading and again after shaping.
Sounds like a lot of work but it's really not. It just needs a little bit of planning ahead. And I say it's well worth it.
