I cracked and opened my Christmas present early - Peter Reinhart's wholewheat breads. I have tried 100% wholewheat before but I always seem to gravitate back to 50% white because of the texture. But this load (WW flaxseed) was a revelation! The texture was great - open, light and very tasty. The only thing I would change is to reduce the honey a little, as it was too sweet for my taste. The basic approach is to make about half the flour as a soaker the previous day, and the other half as a starter. Then they are mixed with a little more flour and a good amount of yeast on the day of baking. The soaker really seems to make a huge difference.
This bread is my regular sourdough baked in a cast iron pot. Usually it is the NYT no-kneed, but this time I mixed in the bread machine. It came out denser than usual, but still nicely tasty. I like the rustic look out of the cast iron pot, as I can't slash it too well when it's in the bottom of the pan.
