I don't even know where to start. I'm lost.
I have a soy intolerance. I'm currently living in Ireland, and I swear, every. single. loaf. of whole wheat bread has soy flour in it.
I am not a baker, but I am super stubborn, and I'm determined to eat whole wheat bread while I live here.
I've been trying to bake my own bread, on and off, unsuccessfully for the past three years. I've tried different mixes of whole grain flours, playing with proofing time, changing the amount of flour/water etc., etc., etc. It's almost always a hard dense loaf that crumbles apart.
After a long hiatus, I've just started to try again. I'm trying No-Knead this time, as it's advertised to be fool-proof.
Except for me.
The whole wheat flour here is different to that in the US. It's graham flour, and it's even more extreme than the Hodgson Mill Graham Flour I found a few posts about here.
Which is why I thought maybe No-Knead would work: if I'm not kneading, I'm not cutting up the gluten structures with all that bran.
But so far, experimenting with both water and yeast amounts, I've come out with a loaf so wet in the middle it never dried out, and a loaf that never rose, even though I could smell the yeast working.
My kitchen is cold. The house isn't well insulated, anywhere, really. And it would probably get down to 50F or 55F at night inside most of the time.
So as far as I understand it, the temperature of the kitchen is working against me, as is the flour. I've done sooooo much reading, and what I took away from all that reading resulted in those two failed experiments. I really have no idea what to do. Help.