Help making 100% whole wheat bread
I hardly know where to start I am so frustrated. I want to make 100% whole wheat bread. I have a grain mill and am milling my own wheat. I also have a bread maker, a Zojirushi model BBCQ-Q20 (older model). In the past I have used the bread maker only for making dough. I would then transfer the dough to a bread pan, let it rise for half an hour and bake for 30 minutes at 350 degrees. In the past two days I have made three loaves of 100% whole wheat bread that have come out of the oven and straight into the trash.
The recipe I have for 100% whole wheat is as follows:
1 3/4 cups water
2 Tbsp olive oil
4 Tbsp sugar (brown or white) or honey
1 tsp salt
5 cups 100% wheat flour
4 Tbsp vital wheat gluten
3 tsp active dry yeast
The dough cycle on my bread machine is as follows:
25 minutes preheating
10 minutes first mixing/kneading cycle
50 minute first rising cycle
5 minute stir down
20 minute second rising cycle
I then take the dough out of the bread macine, shape it and place it in a bread baking pan, set it aside for 30 minutes to rise again, and then bake as noted above.
I don't know if we have an altitude problem, but we do live at about 1 mile high.
Thus far the dough has turned out different on both occasions. One looked like the consistency of oatmeal and the other dough that was quite dry. Just prior to baking the batches of dough appeared to have risen nicely. When the bread came out of the oven, however, all the loaves were high around the sides and low in the cneter and all appeared to be semi-raw.
Can anyone help me?