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 The
last time I baked bread I decided to use up the last
of the whole wheat flour I bought for my recent bout
with Dwarf bread. My mother
has mentioned replacing half the flour when she bakes with
whole wheat flour so the loaf doesn't end up as a boat
anchor, so that's what I tried here. The result is denser
than regular French
bread, but not heavy, and one can
feel all virtuous because of the whole wheat nutrition-y
goodness. Anyway, this bread is part of a grilled chicken sandwich,
which is escorted by some baked Japanese sweet
potato "fries," grapes,
steamed snow peas, and
a cherry Kool-Aid pickle.
Wanna talk
about it?
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