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84461C45-11C7-4456-A8C8-A6C5A3600C5E.jpeg This is the first time I’m using this much whole wheat in this type of bread. I’m hoping that I can still achieve that tender shreddable crumb despite the whole wheat. My previous bake at 25% was excellent so I’m hopeful for this one. I’m hoping that I can get the whole grain up to 75-80%, I’d be happy with that.For one loaf 9x4x4”

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