Daily Archives: 18, April 2012
Finding granary bread is a Holy Grail kind of search in the U.S.
As I understand it, the flour can’t be sourced in the U.S. and the secret is deeply guarded in the U.K. There are plenty of imposters, but nothing like a hearty granary loaf with a crisp crust and a complex, malty, nutty and duvet-soft interior. It will literally revolutionize your idea of wheat bread, if you’re a white-bread-is-always-better believer.
I’m definitely going to buy some granary flour the next time we’re in the U.K.!