The whole-grain Grail: A sandwich bread with mass appeal

The approachable loaf, which they call Vermont Redeemer Sandwich Bread, emerges from the oven with a warm, yeasty scent in Elmore, Vt., on Feb. 2, 2020.  Bakers around the country have joined to make a soft, sliced, affordable bread with local wheat and their only obstacle is every other loaf in America. (Oliver Parini/The New York Times)

Bakers, millers, teachers and wheat breeders, working with the UW Bread Lab, are pursuing a common goal: making a whole-grain loaf that’s familiar-looking and affordable enough to appeal to a mass audience.  VIEW

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