This is a very forgiving recipe and amenable to a lot of changes. The first time I made it, I made no changes excepting I never use bread flour, adding 3T. of gluten. The crust and crumb is lovely for slicing and toasting. Since the first time, I add all the ingredients excepting the AP flour, proofing the yeast while the butter melts and the honey pours. Then mix and let the whole mess rest for about 30 minutes. I then knead in the AP flour via mixer then by hand. Oh, I also use only about 3 cups of AP flour increasing the whole wheat or substituting ground oatmeal. I don't bother with the melted butter at the end. This has become my standard whole wheat recipe, thank you Nita.
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This is a very forgiving recipe and amenable to a lot of changes. The first time I made it, I...