Whole Grain Bread

Now that I have an active sour dough starter I'm venturing more into the whole grain breads which are very challenging without using one. But, that changes when you introduce the sour dough into the formula. Tonight I used w.w. flour, rye, cornmeal flour, and about half A.P. unbleached flour while adding raisins as a complement and was very happy with the end result. A very nice and complex flavor profile with a high quality crumb. I think it will be an awesome toast, too.