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Classic Whole Wheat Bread

Reviewed: Aug. 18, 2013
I followed this recipe exactly as written except I substituted brown sugar for the white sugar, and I added 2 tablespoons of honey. I used all the flour and had a nice elastic-y ball. There was perhaps 1.5 tablespoons of flour that I could not work into the dough any further. I made only one loaf, with the one hour and 40 min total of rising. My pan was 9X5. The bread tastes awesome, especially since it is my first loaf. The only thing I am not sure about is if it was supposed to rise more. It makes quite a low loaf. Good for sandwiches the size of 1/2 of a normal sandwich... Which I don't mind! I only had my loaf bake for about 20 minutes because at 15 minutes the top was a beautiful dark brown and I did not want it going any darker. I would love if I could figure out how to make this same loaf except have it rise to be the size of a normal loaf. Next time I will double the recipe and see what happens.
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