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...
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