100% whole wheat baking??
I was browsing the posts here in artisan breads and one caught my attention. "Wheat flour" posted a while back talked about the problem of 100% whole wheat loaves being heavy and brick like. I agree. I have tried it for the sake of nutrition and have had a hard time coming out with a good sandwich bread. The replies are interesting, (Thank you, thank you Laura! Have added your reply to my own list of helpful hints) and I will be sure to give them a try. My question is, what are some other tips or secrets for this type of bread? I love the flavor and nutrition, and now I would like to get my daughter to enjoy it.
Thanks in advance,