When I fist saw this post I knew I was gonna have to try this one!
The whole recipe is wonderful and I am in love with the Pullman Pan!
I’ve been obsessively using it for all my whole wheat since I got it, glad it was on the provisions list.
I found the temperature in my oven to hot to maintain 425 for more than 30 minutes. So I used the Pullman lid after about 45 min as it looked like I might be getting too dark, and I turned the temperature down to 350 for another hour. At 200 degrees I took it out and let it cool about 19 hours.
The results are marvelous and I look forward to tweaking the recipe to my pantry, which I kinda already did, as I skipped the chia, added amaranth instead. I also used Buttermilk and Barley Malt options instead of the Kefir and other sweeteners. And I think next time I’ll use either more Buttermilk, as a non drinking household fetching dark beer was the most out of the way item I had to get. I did have to order online the Rye Berries, but that was pretty easy, but sad my local health food store no longer carries them. All in all I will be baking this loaf for years to come! Thanks so much!