I'd love to try making this. My problem is that I have no wheat germ in the house, and really don't want to buy it just for this one recipe. Will this be successful without the wheat germ? Or should I add more of one of the flours, and if so, how much and which one? Or ??? And will SAF regular yeast from KAF work well? Lots of questions, I know - but my friends think I'm a bread-baking genius, and I'd hate for them to find out otherwise! Thank you for all your great products and recipes, and for your inspiration and encouragement to all of us "out here."

• Reply