Recipe from reader Michael — thank you! As noted above, this is a hearty quick bread that makes excellent toast. 

Notes: 

For best results, use a scale to measure.

Flour: I’m using 100% Cairnspring Mills stone-milled flour here. For the bread flour portion of the recipe, I used their Glacier Peak Bread Flour, and for the whole wheat flour, I used their Sequoia All-Purpose Flour. Just know that you can really use any mix of whole wheat and all-purpose or bread flour here — it’s a dense, hearty bread so many flours will work. You need 2.75 cups flour total. 

Salt: If you are using Morton Kosher Salt or fine sea salt, use half as much by volume or the same amount by weight.