I've made a lot of bread, but this is the best whole-wheat bread I have ever made. The texture was not too dense, and the flavor was excellent. I halved the recipe to make only two loaves (I froze the second after the first rise and will bake it later), used oil instead of butter, used almost entirely whole-wheat flour (I just kneaded with white, and I did have to add a significant amount), and did my best to halve the yeast (which, rounded slightly up, ended up being 1 Tbl + 1/2 tsp). Also, I added my "dough enhancer" that I like to do with whole-wheat breads. For this halved recipe, I used 2 Tbl vital wheat gluten plus 1 Tbl + 1/2 tsp vinegar (amount of vinegar equal to amount of yeast, and about 1-1/2 to 3 tsp gluten per cup of flour, although you probably won't need either if you use bread flour with higher protein and some acid built-in already...but I use this since I like to do all whole-wheat). I will definitely be making this recipe again! I have found a new favorite bread recipe.
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I've made a lot of bread, but this is the best whole-wheat bread I have ever made. The texture...