Help! My whole wheat dough won't double!
I just attempted my first loaf using a recipe for Whole-Wheat Spiced Bread from the World of Breads (Casella, 1966). I proofed the yeast successfully, but the dough never rose more than about 25-50%, and the resulting bread was delicious, but not as light as I had hoped. What went wrong? Here's what I did:
Poured 2 c scalded milk over:
*1/4 c brown sugar, 1 t salt, 1/4 c honey, 1/3 c butter
Dissolved 2 packets Fleischmanns Rapid Rise Yeast in 1/4 c of warm water (120 F - I swear I read this was the appropriate temperature somewhere, but now it seems too hot). It quickly became very foamy. Added the yeast/water mixture to my now lukewarm milk mixture.
Added 1 egg, 1/3 c orange juice.
Mixed in 2 1/2 c white + 4 c whole wheat flour + 1 t cinnamon.
Kneaded for about 10 min. Placed the dough in buttered bowl covered in a damp towel, on the stove (still warm from using the burners earlier); it was around 70 F in the kitchen. Could it have been too hot on top of the stove? After four hours it had barely risen at all, but I went ahead and punched it down though there wasn't much to punch, kneaded it for another minute, then set it back in the bowl and went to bed. In the morning, it still had hardly risen at all, but I baked in two buttered 9-inch loaf pans at 425 for ten minutes, then 350 for 25 minutes. The bread rose some in the oven, developing a nice little dome, but just barely reached the top of the pan.
I'm trying not to get too discouraged on my first attempt, the bread was completely edible afterall. Does anyone have any ideas about where I went wrong? Thank you!