We really enjoyed the bread but want to know if we can do something to get a little softer crust. We baked it in the covered loaf pan as directed. We used King Arthur's bread flour and King Arthur's unbleached white whole wheat flour. I don't know if this changed anything or not. Thanks for all the good recipes. For a softer crust, once it is baked, brush the top with some melter butter. This type of bread does create craggier crust like an artisan bread. Elisabeth

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