I'm a huge fan of this bread for two main reasons:
- There's very little sweetener and fat required.
- Soaking the flour in apple cider vinegar before kneading makes the texture strong and spongey (in a good way!) and deepens the fresh wheat flavor.
When I want a softer, more tender bread I use the recipe that includes milk, which is the one I included in my grain mill baking book.
Update: If you'd like to give my recipe for soaked flour sandwich bread a try, it's available as an individual recipe in my Etsy shop. Enjoy!