Rudi's Stone-Ground Wheat Bread
Today I made Rudi’s Stone-Ground Wheat Bread from Bernard Clayton’s “New Complete Book of Breads.” With cracked wheat, wheat germ, sunflower seeds, and sesame seeds in it, along with whole-wheat flour, bread flour, molasses, and honey, it is nutritious, rich, and tasty. If you bake this I suggest you use greased, non-stick loaf pans. The egg wash can drip down and make it stick in spite of greasing glass loaf pans. (Yes, this is why I only photographed one of the two loaves I baked.) The not-photographed loaf had one unsightly end, but it still tasted great!