Lately, I've resumed my loosely disciplined approach to developing a formula for a pan wheat bread with around 33% whole wheat.  It bears some semblance to my psomi formula and may be similar to what I understand the English call a brown bread. I've used AP flour so the dough is just a little sticky and slack at the end of bulk fermentation.

In the first example, I used dry malt extract that I bought from a local homebrew shop.

http://chaosamongstthefloursandflowers.blogspot.com/2011/08/current-pan-loaf.html

The loaf that I baked yesterday had some molasses left over from my Anadama Bread work.

http://chaosamongstthefloursandflowers.blogspot.com/2011/08/another-pan-loaf.html

Despite the lack of fine detail in these pictures, the loaves both have a nice crumb.

While clearly not artistic, there's a lot to be said for a good sandwich and toast loaf. If there was any crime committed in the second loaf, the evidence will be consumed before purist police get here.

Comments, humor, and questions are welcome.