100% Whole Wheat Bread
The Holy Grail of 100% Whole Wheat Breads?
All too often, a discussion of home made 100% whole wheat bread also includes some reference to a door stop, a shot put or an anvil. It’s challenging to make an all whole grain bread that is palatable.
This recipe from King Arthur’s Whole Grain Baking not only produces amazingly light, tender and moist bread, but is fairly simple and quick to make and has a unique flavor all its own. King Arthur calls it “the Holy Grail of 100% whole wheat breads”. I’m not sure I would go quite that far, but then this is the lightest one of its kind I’ve yet to bake, so who am I to criticize?
This recipe yields one 8 ½ x 4 ½ inch loaf.
2 tablespoons (1 ounce) orange juice
1 cup (8 ounces) lukewarm water
4 tablespoons (½ stick, 2 ounces) unsalted butter; cut into 6 pieces
3 cups (12 ounces) traditional whole wheat flour
3 tablespoons (1 ¼ ounces) sugar
Heaping ½ cup (1 ¼ ounces) dried potato flakes or 3 tablespoons (1 ¼ ounces) potato flour
¼ cup (1 ounce) nonfat dry milk
1 ¼ teaspoon salt
2 ½ teaspoons instant yeast
Note: I neglected to mention in the video that the bread pan should be lightly greased before placing the dough in it. Also, you’ll probably want to mix and knead it more than I did. For this loaf, I didn’t knead at all; I just mixed with my dough whisk. The bread was a little crumbly and should have been kneaded some to develop the elasticity of the gluten. This happens automatically during the long wet fermentation of the no-knead method, but this bread recipe needs more human intervention in the form of good old fashioned kneading. A few therapeutic minutes aught to do it.
For another 100% whole grain bread recipe, see Rick’s Whole Wheat & Rolled Oats No Knead.
Here’s a particularly nice result from Breadtopia reader, Allan Castine:
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Loved your video, and look forward to trying this recipe, but was very intrigued by the device you used to cut the bread. Where did you purchase it? Or did you make it? Would love the information on the tool. Thanks.
That’s a fiddle bow bread knife. We don’t carry them anymore but a Google search on them should give you lots of options.
I tried this recipe for the second time and again the bread had risen beautifully on the 2nd rise, when I put it in the oven it stayed risen, but the instructions called for “tenting” with aluminum foil after 15 mins. of baking. As soon as I did that, the bread collapsed again. It must me something I’m doing wrong here, any suggestions? I have tested my yeast, it’s okay, I have not jostled the dough as it was rising. I do grind my own whole wheat flour. I live at at altitude of 1600 ft. Any suggestions will be greatly appreciated.
I made the King Arthur 100% whole wheat bread according to the directions on the video. It rose beautifully after the 2nd proofing then while baking, it collapsed! The “crumb” was, well crumbly. Aside from a collapsed loaf with a crumbly texture, it did taste delicious. I will try this recipe again and maybe not let it rise longer than the recommended time. Wish me luck!
So Sourdough Whole Wheat
needs to first rise 12 hours then
am i right?
why would i want to use commercial yeast?
if im member of the breadtopia clan?
am i missing something?
i thought the whole big deal we share together is the cool idea of a wild yeast starter?
am i right?
someone set me on the right path
im confused
i just attempted to make wheat bread with my spelt starter
not really rising after 4 hours
i only used a 1/4 cup however of starter (just like the spelt recipe)
i see someone said they used a 3/4 cup
can i just add that now?
thank you all
are we so friggin cool? Yah!
warmly
sending love to all for the happy holiday breads we bring to the table
if you can make real bread from scratch then you rule
Long fermentation breads can be made with either sour dough starter or commercial yeast. Long fermentation releases enzymes (phytase) that bread down phytic acid in whole grains. This process not only helps to develop flavor, but releases nutrients in the grains to make them digestible.
The phytase enzymes can be released either by long fermentation or by soaking the flour which means adding water and letting it sit before adding yeast. Sour dough starters already have the phytase enzymes released. So it jump starts the process when added to a dough with new flour.
I used to use sour dough starter, but was finding that a good amount of my flour was being used to feed it rather than being used in bread. When I converted my starter to whole wheat, it turned black after a few days. At this point, I threw it out, and started using instant yeast instead. Using the long fermentation method, I use only 1 tsp. of yeast for a triple batch of bread dough. Since I switched to the commercial yeast, I consistently get good rises and oven spring. When using the sour dough starter, consistency depended on catching the starter at its peak of activity.
In addition, I don’t really like the sour taste of sour dough. By using yeast, I like my breads much more, and my flour is used exclusively for breadmaking.
The time need for fermentation of sour dough bread is dependent on the activity of your starter and the temperature in your house. Sometimes a good fermentation can take as long as 18 hours or more. Whatever time it takes, it should be about double in size.
I have a question. I tried some home-ground whole wheat my sister gave me to make muffins. I added nuts and dried cherries to my recipe and they came out a little dry but with a lot of flavor. The huge problem I have is that it tastes exactly like there’s a bit of sand in every other bite. I am careful when I bake to have all clean ingredients, utensils, and pans so I think it’s in the way she ground her wheat. The recipe in Better Homes and Gardens has you make up a dry muffin mix and then use only 2 cups of it for the muffins recipe I baked, so I have about 8 cups of not only her whole wheat flour but also about 8 cups of this dry muffin mix. Should I try grinding it some more in my blender? I hate to spend $100 on a mill only to find out it still didn’t fix the problem.
I had this problem once with a batch of wheat berries. Eventually, I found that this batch was infested with (extremely little) black bugs. It must have come to me this way, because I keep the different kinds of wheat I have seperated in sealed buckets and the other buckets were not infested at all. Not saying your sister has an infested batch, but that she should at least check it carefully. This is how I found them: I took 2 cups of berries and shook/tossed them in a fine mesh strainer for about a minute over piece of white paper. If you see black specks of “dirt” on the paper, you have an infested batch and should either discard it or use it only for sprouting. You might be able to return it to the place you purchased for a refund. Either way, it is not your sister’s fault. It just happens. Wheat grows in the dirt where there are many things that like to live off it, and no matter how hard they try to keep them out, it is inevitable that they miss some now and then. I’ve never had a problem with gritty-tasting bread with any other batch of wheat berries for the last 4+ years. BTW, you should never run the flour back through the grinder. And even if the grain isn’t finely ground, once you cook it, it takes on a cooked consistency and shouldn’t be gritty. There is a difference between “crunchy” grain and “grit/dirt”, so you are right to be alarmed at this unpleasant texture. Good luck!
Okay I give up! I have tried this recipe 3 different times and have not had any luck:( I will look for WW bread recipe with some all-purpose flour so I can bake a successful loaf of sandwich bread. Off to search your website to find a bread recipe I can make:)
I thought I would share a picture of one of my loaves of 100% whole wheat bread. Incidentally, I reduced the yeast to 1/2 tsp and let the dough ferment over night in the frig. This is supposed to increase flavor and make the gluten more digestible.
Beautiful bread and great tip on the yeast/fridge thing. Thanks, Judy!
This is a WONDERFUL recipe! It not only taste great but is a beautiful loaf, and so easy to make. Thanks so much for sharing.
Cathie, you mentioned your bread was dry. Along with a sponge you should try a slack dough. Better to err on the moist side. My sponge sets for at least 8 hrs and i start with 2 cups flour, 1tsp dry yeast and enough water to be quite slack. It will proof a lot. This soaking helps release the natural protien for gluten development (you wont have to add gluten) Yes it is sticky. When you add the rest of your ingredients, Keep it slack (sticky) Not to worry it will firm up as it is folded. No need to knead more than ten minutes. I too use a mixer/bread hook but fold and stretch by hand, twice. You will feel the dough become elastic and firm. Altitude changes cook time but I dont think it should affect gluten development. I Start with a hot oven (450) then set it too 375 after I put the bread in. this will give you a “quick rise” (you will love it) so dont let the bread rise more than 3/4 inch above the pan before you put it in the oven cause it will over proof and fall back causing a dense bread. I use flour I grind myself and it took these steps to get a fluffy moist loaf that wasnt dry and crumbly. Before processed flour, soaking flour was done as a rule. My recent loafs are truly Gods bread. I add honey, real butter, walnuts, raw sugar and raw sunflower seeds. You can do this. Practice. It really didnt take much more time. If you work days, make the sponge the night before, throw it in the fridge. take it out in the morning. make bread that evening.
Thanks Wayne. I agree that a sponge helps; I should try it on this bread – good suggestion. As for this recipe, in addition to “no knead,” I also tried kneading the bread in my bread machine for 20 minutes and giving it a double rise, so I’m not sure why it didn’t get more elastic. I really don’t want to resort to gluten. Do you think the altitude has something to do with it? On the up side – the loaf looked beautiful. Hmmm.
Suggestions for Cathie if I may. I have found that the problems you are having are typical to a bread you dont knead. I have gotten completely away from no knead bread as success is dependent on activating the gluten. Gluten is developed during the kneading process and is what traps the air and makes your bread more elastic so it doesnt become crumbly and dense. A sponge is also helpful and is not difficult to do. Especially with whole wheat because it dosent absorb water as quickly and absorption is helpful in breaking down the protein to develop the gluten. King Aurthur has other recipes that are very tasty and try the tips at http://www.thefreshloaf.com. They helped me greatly. No short cuts to a great loaf of bread.
Hi Wayne,
I don’t entirely agree with you. Bread dough does not need to be kneaded for the gluten to develop. I have been doing some experiementing with whole grain flour and have recently done more with the no knead process. So far, I have been making loaves with some pretty nice structure and plenty of holes. Whole grain flours should be soaked or fermented at leat 12 to 18 hours to give enzymes time to make nutrients in the grain available for digestion. The no knead doughs are prefect for this.
After the initial 18 hour fermentation, the dough is still pretty wet and sticky, and should be gently folded before forming. If whole grain doughs are kneaded too much, the bran of the grain cuts the gluten strands. This is what causes heavy, dense loaves.
I agree with you that whole grain flour absorbs more water and takes a little more time to absorb it. For this reason, it is beneficial to allow a time of autolyse for at least 15-30 minutes. If the dough looks to be a bit dry, you just add more water. Water with any flour can be a variable, and the amounts in recipes are to be used as guidelines. The actual amount of water needed depends on the dryness of the flour you are using.
Judy,
Thanks for the interesting tidbit about over kneading WW breads and the bran cutting the gluten strands.
Eric,
I have tried making this bread three time. Once in the bread machine, once using the dough cycle on the bread machine and cooking it in the oven, and once as written (without the braid). Each time the bread came out dense, crumbly and dry. It could be the altitude – I’m at 5,500 feet; or the climate – it is very dry here. Maybe it is my flour? In any case, I held high hopes for finally finding a light and fluffy 100% whole wheat bread recipe, but alas, no such luck (yet!). Any suggestions?
Cathie,
I also live in a dry climate at about 4500′ altitiude. I have had luck adding fresh sqeezed lemon juice, (I have never used viatl wheat gluten). Usually around just less than 1/4 cup to about 3 1/2 cups whole wheat flour. I also reduce the liquid by the amount of lemon juice I put in (so the liquid amount in the recipe doesn’t change. I also make a sponge the night before. About 1 1/4 cups of whole wheat 1/8 t yeast and 1 c water. Cover and let sit overnight. This works for just about any whole wheat recipe. I just adjust the rest of the ingredients the next day, subtracting the ingredients that I put in the night before.
Hope this helps.
The loaf turned out tasting great. Still had some trouble with it wanting to fall a little. Soaking the whole grain is suppose to help that. However the bread had a beautiful almost white bread look to it yet with all the nutrition of the fresh ground whole wheat. Very yummy.
This has been a great recipe for us using King Aurthur flour. Now that we have a grain mill we have taken it to the next level. We are in the experimental process as home milled flour is a bit different to work with but whoa mamma is it good stuff. We use hard winter white wheat and have decided to try fresh milled oat flour in place of bread flour, added some gluten (which we may do away with if we can) as oat flour is lean on protein. It is rising right now but we have high hopes it will be delicious and will resolve some of the issues of using fresh milled wheat by itself. This way its all fresh milled grain. We know oats are another great dietary item and will let y’all know how it comes out.
How much gluten do you add if using fresh ground wheat?
I wouldn’t add any. But that’s just me. I’ve never used added gluten to any recipe so hopefully someone how knows about it will chime in here.
I made this bread yesterday and it was spectacular! I used 100 % WHITE winter wheat flour and followed the rest of the recipe exactly except for 2 TBs. vital wheat gluten. My experience w/ 100% WW recipes have ended up being a bit heavy…but this added enough structure that it rose beautifully and had a soft delicate crumb. More like a loaf that is 1/3 WW and 2/3 white flour. Usually 100% WW doesn’t have enough gluten to support the rise of a light loaf…ugh…doorstop.
Hi Denise,
I think a fair number of people use a bread machine for kneading and rising then bake the dough in something else.
We used to carry that bread slicer but they look like they’d work better for slicing even slices than they really are. They’re fine knives but we found people expected more than they really got.
I loved that you used your grain grinder. I, too, grind my own grain. I wonder 2 things:
1: could you use a bread machine on dough setting to do all the hard work (i.e. mixing, kneading, rising)?
2: where did you get the wonderful bread slicer? I’m rotten at making even slices.
Thanks for the great recipe!
I made it! The bottom non-braid part didn’t rise as much as the braid did, and I wonder if it’s because I was gently kneading the dough while I turned it into ropes to braid it. I’ll try that next time. Other than that, it tastes nice and silky!
I just got the book for Christmas. Its says that orange juice is a match with whole wheat, but doesn’t the orange juice also provide Vitamin C, which agrees with yeast and makes it rise better?
Greetings people, long time reader first time poster here
psyched to be a member, and I am looking forward to start getting more active here
In the mean time look at my page http://blogfoc.com/writingservice/?p=4
John,
use less flour.just that recipes say.
Saintdennis
Would there be any way to substitute real (liquid) milk in place of the 1/4 cup powdered non-fat milk? Does anyone know what this particular ingredient serves? Could it be omitted from this recipe altogether? In reference to:
100% Whole Wheat Bread Recipe from King Arthur’s Whole Grain Baking
Hi Marilyn,
The most likely cause of it sinking down after rising like that is from over proofing on the final rise. After 3 hours, the yeast had lost its oomph. You’re shooting for getting the dough into the hot oven while the dough is still on the way up and let the hot oven give you the last surge (aka oven spring).
Well, Eric, I had to try to make a 100% whole wheat loaf by the ANK method. After I mixed up the dough, using sourdough starter I made recently from your pineapple recipe, plus about 1/4 tsp. instant yeast, I put it in the fridge for about 5 hours, then left it out overnight, for a total of about 14 hours. It had risen just like ANK dough, so I did the French fold, pinched it, rolled it a little and put it into a buttered 9x5x3 loaf pan. It took about 3 hours to rise almost to the top of the pan, and seemed to quit, so I put it into the 425 preheated oven, down to 350. Result? It’s neither an anvil, nor a brick! Not dense, a rather nice crumb, but it’s so SHORT! About 2+1/2 inches tall. Seems to have sunk down in the oven. What do you think I did wrong?
Marilyn B.
I notice that all the 100% whole wheat recipes seem to require kneading and are not used as ANK (overnight rise) breads. From “Tammy’s Recipes” website I got some neat additions to the whole wheat sandwich bread I have been making (out of freshly ground hard white wheat), which make it more the texture of store-bought, which is what I was after. It’s not too difficult to knead, but sometimes the overnight rise business would work out better depending on my schedule. SO…what is it about 100% whole wheat that might not work as an ANK bread? We really don’t want to use white flour.
Thanks.
Marilyn B.
Hi Marilyn,
Good question. Maybe we don’t read much about whole wheat no knead bread just because it’s difficult to make any all whole wheat bread that isn’t a rock. This all spelt sourdough bread recipe, that I’m particularly fond of and bake a lot, is pretty close to no knead, proofs overnight, and comes out great for me.
I’ve had poor luck with this recipe, though I’m still a beginner bread baker. Both times, my dough has turned out very dry, even after adding additional 2T water and the dough getting tacky. From the video, it looks like the dough should be very pliable even before the first rise — mine is a dense, heavy ball. After the first rise, the video looks like is almost pours out of the bowl — mine is still a slightly risen yet dense, heavy ball.
Is this just a matter of adding more liquid? Keeping the dough warmer during the risings?
Sorry for the rookie-type questions, but I figured someone here might be able to give me some guidance.
I am a total rookie bread baker too and had the same “dense heavy dough ball” experience. Can’t wait to hear what I did wrong. Maybe my flour? I used a freshly ground local Sonora Wheat that doesnt look as powdery as the one in the video…
Eric
I’m 85 and I used to bake some bread after I retired but I quit after a year or two. I ran onto your website about two weeka ago and I really enjoyed your videos and recipes. So I took it up again. I have baked about 4 or 5 loaves since and it is so easy using the no knead method and I think I’m driving my wife crazy getting bakery supplies, etc.
Thanks very much for teaching me this method.
Bill
Eric Whole wheat versus stone ground wheat
All the enzymes are supposed to be removed in making whole wheat bread using steel cylinders because it’s supposed to get the temperature up to 115 degrees, where as stone ground wheat doesn’t destroy them. I was wondering which is better? I would think heating the oven to 450 degrees would also kill the enzymes plus stone ground costs a little more.
Thank you
Bill
I made this recipe with the following variations. Did not have potatoe flakes so I just boiled a small potatoe and mashed it. Did not have dry milk, used a little sour cream instead. All seemed to work okay and it was yummy. A little moister dough than I am used to (probably due to the use of the sour cream) but turned out great.
Hi Eric, I am a vegan, I tried the King Arthur’s recipe, the texture and the color where fantastic, but the taste of the yeas was overwhelming. I have ommitted the potato flour because it does not exist in Pakistan, where I live, substituted with a quarter cup of gluten, used 0.4 ounces of oil , no dry skimmed milk, some aniseed and “Hilbe” a spice we use in Lebanon, my birth country, which is sweet. Next time I am going to try to substitute apple sauce for the orange juice and coconut milk for the water, to replace the moisture that the powder milk gives along with the butter, maybe cut down 1/2 spoon on the yeast and let it rise for a little longer. Thanks for the videos, they make my day , or whatever is left of it whenever I watch them. Gina
Absolutely gorgeous bread, Alice. Nice going.
Ok! I made the bread with addition of whole ground flax seeds, as I said. In my first attempt I used ¼ cup of flax (no seeds) and I had to add more than a ¼ of cup of water because the dough was very dry. The result was good, as you can see in the picture but I think the taste was a bit too nutty. Last time I baked a new loaf (today) I used just 1/8 cup of ground and I didn’t use seeds again. I also had to add more water but less than 1/4 cup. The taste of flax was not so sharp and the texture was just amazing. Thanks Eric, thanks Saintdennis! Great advices!!
PS.: Any nice tip for pita bread and challah?
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Thanks Eric,
I was just wondering what would be the right amount of ground flax seeds to use… I am baking a loaf today and I will let you know how it came out.
Thanks again!
Hi Alice,
for more flavor you can ground half and half whole. But do not put there too much (for four cups flour use 1/8 cup ground and 1/8 cup whole flax seed.
Saintdennis
Hi Alice.
Sounds great! I’ve followed recipes where they have you putting whole flax seed in with the dough when you first mix it up so it has time (maybe) to absorb some moisture before baking and I’ve also ground them to an oily pump in a mill before adding to the dough. While the later seems more likely to be assimilated by your body, either one would surely add an extra health component.
Hi Eric,
I have been making this bread for quite a while now (2 loaves per week) and everybody here just love it. The result is always the same: a great tasty and beautiful bread. I have sent you a picture before, remember? But now I have a question for you: How could I add some whole ground flax seeds in this recipe? I am just trying to make it even more healthier…
Thanks again for sharing your expertise with us.
Ok, here is a picture of the whole wheat bread made from starter (I hope). Not too bad in spite of turning the oven off.
[img]WholeWheatBread.jpg[/img]
At least it works in most browsers on most computer (I think). Please use the comments tab at the top of the page to let me know if you’re still having problems. Thanks.
[img]1_P1070049-1.JPG[/img]
Hi Judy (and others).
The image uploading feature has been fixed. Please try again.
Another attempt to include a picture. If it doesn’t work, I give up.
I baked the loaf today that I had used sour dough starter instead of yeast. The dough doubled in 12 hours. I kneaded it for about 5 minutes and put it in the loaf pan to proof for another 2 hours. In this time it raised just over the top of the pan. It had tremendous oven spring in spite of a few self-inflicted problems. I meant to turn on the oven light to check it, and accidentally hit the buttom to shut off the oven. By the time I realized what I did, the temp had dropped to 260 degrees. I turned the oven back on, but opening the oven caused the front of the oven to be cooler than the back. This caused the side of the loaf to the back of the oven to raise more than the front. I had to determine doneness by internal temperature and not bake time.
The crumb looks dense, but it is soft and moist. The flavor is very good, and the gritty feel of the flour and dough is not evident in the bread. I am going to try the sour dough version again, but next time I’ll try not to turn the oven off.
I had to try this recipe with sour dough starter, and just mixed it up tonight. I weighed all the ingredients, and used fresh milled hard white wheat. The only changes I made to the recipe were to use 3 tbsp of corn starch instead of pototo flour or flakes which I don’t have on hand. Corn starch must weigh less than potato flour because 3 tbsp didn’t come to even one oz. So I used 3 tbsp. I used about 3/4 starter instead of yeast. My starter is on the thick side, but not as thick as Eric’s. So I needed to add a bit more flour to get the dough past being tacky. It’s a little sticky, but didn’t really stick to my hands. The dough will now be left to raise until tomorrow, probably around 12 hours. I’ll post a follow up when I see how it works out.
I do have one question, though. I used my flour mill for the first time and set it on the setting for bread. The flour seemed a lot more grainy than store bought flour, and so the dough feels grainy. Is this normal for milled wheat flour?
Hi,
I made his bread and i agree it is really great bread. The problem i’m having is that both my girls and my wife loved this bread too so i need a way to speed up the process a little. Would you be able to give us a no need method recipe for this bread?
John, what town on Long Island you live??? My email>:dennisokula@yahoo.com
Saintdennis
Hola! Well, i live in long island, n.y. I have not yet tried traditional rye bread recipes, but I look to try one sometime this summer. I have only been baking for about a year, and still have much to learn. I try to bake atleast a loaf a week, and I prefer kneed recipies. Though no kneed recipies and even batter recipies are fun too! And I prefer to use 50/50 whole wheat recipies that call for all sorts of wonderful fillings and spices. Oh yeah, and I am a vegan, so I use a lot of dairy substitutes (that work wonders). Kindly provide me with an email adress so I can contact you about future bread baking projects, If you don’t mind. Auf Wiedersehen!
Hi John,
I’m very happy to help you and if you have any questions ,please just ask. What state you living?? What the bread you are making???? Do you make rye breads with starter???
Saintdennis
Thank you saintdennis
For whatever reason, my computer will not allow me to load pictures. However, I assure you my last loaf was almost a total success! It rose about an inch above the pan, and the crust was soft and supple. And the inside was cooked to perfection. However, the braid migrated to the side, but that is purley asthetic. I used all of the advice you have given me, and I thank you very much! Happy bread baking!
John
Hi John,
I’m sorry I had my computer in the shop for whole the week and I pick it that today. Instant yeast you mix withe flour and Active dry yeast you mix one pack with .25 cup of water but not hoter than 95 F,if is too hot you will kill yeast and in room temperature 70 F – 80 F about 10-15 minutes,you will see it fommy on the top.How your bread coming a lone??? Any picks???
Saintdennis
Ah, so I have to alter the amount of flour, not the amount of water. This explains alot. One more question (sorry): I have some Active Dry Yeast that I would like to use instead of the Instant Yeast called for in the recipe. How would I go about proofing it for this recipe exactly? Perhaps create a sponge? And should I add more yeast? Much obliged.
Hi John,
# 1)I do not know what recipe you are doing, but let’s say recipe call for 2.5 cup of water and 5 cup of flour. You put 2.5 cup of water in the bowl ( if you using yeast you put only 2.25 cup and save .25 for yeast). When yeast is ready about 10 minutes or instant you can mix with flour.Then you measure 5 cup of flour and put it to another bowl and mix it just handful at the time very well. The reason is you control the flour. Sometime you use more and sametime you use less. Before you start put .5 cup flour aside and save it when you knead the on the table. Remeber,you are working with just 5 cups of flour,any more flour then that is not part of the recipe if you want to make the bread light. Never dump all flour once. When you bake you use 350 F and bake it 60-70 minutes or your termometer show temperature inside the bread is 190-195 F. Remember when you take the bread out from the oven that the temperature rise 10 more grease and you reach 205F (when you take bread out from yhe oven the bread is still baking) if you pass that then your bread will be to dry.
Lot’s luck
Saintdennis
Sorry for the “less-than” high quality photos. This would have been a perfect loaf, but I did not add enough water. The dough was too thick, and the loaf did not rise to it’s full potential. This may be in part due to the fact that it was a very dry day. Or possibly the wheat gluten absorbed too much water. None the less, the loaf is delicious and a bit heavier than intended, but still fairly light for whole wheat. I will try again next week!
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