The recipe comes from Peter Reinhart’s Whole Grain Breads, which is a fantastic book. I’d say it’s my first stop for most bread recipes (Laurel’s Kitchen Bread Book is the other one that I’ll reference on a regular basis). Reinhart’s technique for making whole wheat/whole grain breads is very easy, as long as you plan a day in advance. I often through together the pre-doughs the night before, after I finish dishes, then bake the next morning.
This dough came together very smoothly, and was easy to work with–not too soft, not to sticky. Flavor wise, I think I’ll try it with saffron next time, and maybe do a little more honey in the egg wash.
Also, next time I’ll need to remember to flip one of the spirals around so the roll doesn’t look like the letter S.