I am relatively new to whole grain bread baking, having recently purchased a Nutrimill to grind my wheat. I've made many successful loaves of 100% whole wheat, but the egg bread in Laurel's Kitchen bread book is giving me fits. I am measuring and weighing my ingredients carefully and no matter how much I knead it, using both a KitchenAid stand mixer and manually kneading, this dough is way too wet. I cannot make a smooth dough without adding up to a cup of additional flour. Then I knead some more, and more, and more. I didn't want to add too much and make the dough heavy, but it just never seems to get to the proper gluten-window stage.

I just gave up and set the dough aside to rise and will see what happens. I'm not holding my breath.

Has anyone successfully made this particular loaf without additional flour? Are there any suggestions you can give me? I'm tired of wasting my flour!!!

I'm new here, and I see a lot of pics of folks' loaves of bread and thought I too would share some pics of some of mine.

I make all sorts of bread, but sourdough is certainly my favorite to work with. I have 4 starters including one wheat starter going all the time.

Here is the first sourdough challah I made. This bread has an awesome flavor.

And here is the second one I made. You can see that I forgot the seeds on this loaf.

Third one. Getting better and better.

Number 3 opened up and ready to eat.

Here is where I get brave. This is a loaf of Neapolitan challah.

Here it is cooling. The strawberry and chocolate didn't spring quite as well as the vanilla. I believe that it was over kneaded. But it was fantastic.

Sliced up and ready to eat. I serve this with honey butter.

Thanks for looking at my bread. I'll post other loaves later.

I've been learning how to bake breads the past month or so (without much luck with the artisan bread types). BUT, today I decided to try my hand at a Challah. Here is the pictures of the results. Needless to say I am extremely happy with this recipe! Great "crust and crumb" on this one! I LOVE Challah, and this one tops any I've had from the bakeries.

and cut: (excuse the darkness)