Basic Whole Wheat Bread from the Laurel’s Kitchen Bread Book
- used 50% hard red wheat berries and 50% hard white wheat berries
- used sugar (instead of honey) and oil (instead of butter)
- did the recommended 20 minutes of kneading
- placed the dough in unheated oven, with a pan of boiled water below, and it rose FAST
The loaf turned out beautifully! Very even crumb and light as a feather. It holds together well as sandwich bread and doesn’t crumble. The extra kneading must have really paid off.