I made the “heart of wheat” hearth bread from The Bread Bible yesterday. The description was very funny in a *facepalm* kind of way. It basically said, “If you like the wholesome flavor of whole wheat but not any of the actual wholesomeness…” and went on to instruct you to add wheat germ to normal flour to approximate whole wheat flour without the actual whole-wheatiness. I would have sought out an actual whole wheat hearth bread recipe but I wanted to make the most of this book before I have to take it back to the library, so wheat germ and white flour it was. I baked it in a loaf pan, as suggested, so I could cut easily toasted slices while still enjoying the crusty, chewy hearth bread texture.