Really good and not dense at all for being 100% whole wheat! I made this the traditional way and added 1 1/2 Tbsp. vital wheat gluten to aid in the rising process. I dissolved the yeast in the water for 10 min. (until yeast bubbles to the surface), then added the sugar, salt (only 1 tsp. to cut the sodium), butter, wheat gluten, dry milk powder, and 1 1/2 c. whole wheat flour. I then added the flour 1/2 c. at a time, then turned dough out onto my floured counter-top and kneaded for about 10 min. (dough was stiff to work with). I let it rise for 1 hr., punched it down, rolled it out and rolled up jelly roll style, put it in a prepped pan, and let it rise for another hour. Baked in a pre-heated 350 F. degree oven for 35 min., and rubbed the top with a tad bit of butter right after pulling it from the oven to keep the crust soft. EXCELLENT is all I can say. :)
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Really good and not dense at all for being 100% whole wheat! I made this the traditional way...