made the loaf drier than the one i have been making with store bought whole wheat and flavorwise? meh!
My friend and I so enjoyed our class—it was well organized, super informative and the staff were so helpful and engaging. Definitely will return for other classes
I used whole berries fresh milled and baked into whole wheat yeast loaves. I have been baking with different flours and grains. I love spelt bread and decided to try this boutique whole grain. It had a unique scent that I couldn't quite put my finger on, somewhat sweet. The structure of the bread was fantastic, soft and airy. I didn't even add vital wheat gluten or sunflower lecithin. After tasting it, I have decided I think it has a hint of tarragon flavor/scent. I see others saying cinnamon, but it seems a bit earthier to me. I will probably not use it again in bread as it was not my favorite flavor profile (I think I'm just too used to king Arthur! Hah!) I thought I would share my experience.
These wheat berries make the best sandwich bread I've ever had. My wife and I love it. These berries won't let you down!!!