I love my artisan-style whole wheat bread recipe. I enjoy the chewy texture and love making it for sandwiches.
But the other day, I almost ran out of wheat flour and didn’t have time to grind more. The only other flour I had available was some leftover rye flour from when I made some honey wheat and rye sandwich bread a few months ago.
I really wanted to make artisan-style bread, and since I had success in the past with wheat and rye bread together, I decided to experiment with a 50/50 blend of wheat and rye flours.
And this is what I ended up with.