This bread was not quite as sandwich-appropriate as I had hoped–too crumbly–but I didn’t care overmuch because I haven’t eaten a sandwich in months. Perhaps “toast bread” would be a better label for me. Alas, I was planning on giving some to people who do make sandwiches, so I cut several slices and selected the most resilient for Greg while leaving the weaker-but-still-toastable bits for Adam. (Because I can’t walk away from a challenge, mastering the sandwich loaf is my new personal yeast-bread goal. Stay tuned.)
The recipe is from the KAF Whole Grain Baking book, from whence both terrible and commendable recipes have come. This would be one for the “commendable” list, with a flavor that recalls (affectionately!) holiday yeast rolls and a non-fussy assembly.