Love this! I use 5 - 6 c. whole wheat flour (I grind my own, and is lighter and better than store-bought -- sooooo worth the price of the grinder) and 2 - 3 c. bread flour. I also add approx. 1/4 c. of ground flax seeds. It has worked perfectly for me every time. The secret to using more whole wheat flour, is to knead it extra long and really well to get the gluten going. I use my Bosch and mix it on 2 for about 10 minutes. I also store my whole wheat flour, flax seed and yeast in the freezer to keep the nutrients and let my sit on the counter for 15 min or so to warm up before using them. I look forward to trying this with 100% whole wheat, but it is so perfect for me now, that I hestitate to ruin it. I have been using this recipe for quite a while and it is great! I often have to do this 2x/week, as my family gobbles it up and I end up giving away at least one loaf each batch! Thanks, tons!!!
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Love this! I use 5 - 6 c. whole wheat flour (I grind my own, and is lighter and better than...