I recently bought the Tassajara Bread Book and was going through it when I saw variations of their basic bread recipe using various flour combinations. So I got a little adventurous and decided to experiment with some wholegrain flours I had in my kitchen while following the basic recipe from the book. I was very pleasantly surprised with the results.
My bread was surprisingly soft and crumby with a soft crust. I say “surprisingly” because I thought the flours I used would give me a very dense bread. Here’s my recipe.