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Simple Whole Wheat Bread

Reviewed: Mar. 27, 2012
AMAZING! This was my first time making bread and I will never use another recipe for whole wheat bread! I also won’t buy bred from the store ever again :) After a few tries I got it right and here is how (long but hopefully helpful): First time I tried to cut the recipe down to 1 loaf, it worked better with the original for 3 loaves –plus it takes so long to make you might as well do 3 loaves Bread making takes time and can’t be rushed (I learned this the hard way) -give yourself and afternoon, honestly I killed my yeast the first time, thermometer purchase is necessary, the water has to be the perfect temperature: 110-115°F (I’m sure most expert bread makers know this but I thought I could just “feel out” the temperature for the yeast) The other reviews were very helpful with my process and I read a lot of them for tips & tricks Once I got comfortable, I made a few modifications to turn this into a 12 (9?) grain bread: -swapped the regular bread flour out for whole grain bread flour -added a handful of 9 grain granola mixture prior to kneading (when you mix the bread flour with the wet ingredients) -added milled flaxseed -also only used 2 cups of whole wheat flour while kneading and only added more as needed -once dough rose in pan, I sprinkled more of the 9 grain granola mixture on top of loaves; to do this I used an eggwhite solution to get it to stick to the crust ->1 eggwhite beaten with a teaspoon of milk
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