I had incredible bread, apparently the Swiss Health Bread from a NYC bakery, on a recent trip...and have no idea how to bake it, but really want to. Can anyone help? It had that kind of moist, dense, bubbly (not big air bubbles) texture from I think seeds/whole grains, and was darkish brown (not pumpernickel) and was FANTASTIC toasted. And I'm in London, so am relying on you, my beloved Food52 allies, to think of solutions...
You deserve a cookie.
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