I'm a beginner at breadmaking and I like to eat hearty whole grain and multigrain breads. When I try to make my own they come out hard and dense.
Today I tried a new recipe - the "Loaf for Learning" from the Laurel's Kitchen Bread Book. It actually came out better than any other attempt I've made so far! So that's the good news.
The bad news is that when I was kneading it it was the stickiest stuff I ever touched! I don't mean the stickiest dough - I mean the stickiest stuff of any kind! You could PATENT it for its stickiness - you could stop a runaway freight train by throwing a glob of it on the tracks! The book showed nice pen-and-ink drawings of a pair of hands kneading it - MY hands looked like they were wearing dough mittens! I couldn't see my fingers! And it didn't get MUCH less sticky as I kneaded it.
So my beginner question is whether good bread dough is supposed to be this sticky to rise well. I had an urge to add more flour to it but the book warned that if you do it might come out like a brick, and anyway, it didn't seem runny-wet, just sticky.
Thanks in advance.