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100% Whole Grain Rustic Bread and Pizza Dough

In this formula, the amounts of water and yeast for pizza dough appear after the amounts for bread dough. Note that unlike in the 50% whole grain version opposite, the sugar and oil aren’t optional; they’re definitely needed to counteract the bitter tones of the whole wheat flour and to soften the bran. If you’d like to make a multigrain version, see the variation below.

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