Wholemeal loaf

from Short & Sweet
by Dan Lepard
Published by 4th Estate, 2011











Tackled the wholemeal with slightly more trepidation, and felt very fearful when it sat rather squatly in its tin, looking sullen compared to the perky white. However, Dan Lepard came up trumps again. The crumb is dense, it's true, but the texture is just the right combination of chewy and soft.

So now my main problem is can I keep up with the speed bread gets eaten around here?

I can't seem to cut a nice smooth line in the top of the dough before baking. Apparently it is sometimes done with a razor blade, but who has one of them?