Best whole wheat bread I've ever made and I've been baking bread for almost 40 years. No, it's not 100% ww flour for you purists. But it does have a high content of ww flour, and the recipe lends itself to whole grain additions (flax, wheat berries, etc.). I used my Kitchenaid to knead the dough and was just amazed at how this dough rose considering the large amount of ww flour. I may add gluten next time, as some suggest, but I wonder if that's even necessary. The resulting loaf, recipe as written, is light, moist, slightly chewy, with just the right density, and not bitter. I hate to admit to a slight recipe change, but the fact is, I've made hundreds of loaves of bread, so I know that no plain eating bread requires 2/3 c of honey or other sweetener, so I used 1/3 cup, and it was plenty. I let the first rising go an hour while I took a walk. Came back to a mountain of dough overflowing the large bowl in my proofing oven. Second rising took just 30 minutes, and it was huge too. I made two loaves because I like big ones. I will absolutely keep this recipe and make it over and over again. Just fantastic. Thank you to the contributor for sharing this unbelievable recipe.
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Best whole wheat bread I've ever made and I've been baking bread for almost 40 years. No, it's...