Observations on whole grain breads
I just wanted to add a couple of observations about the 100% whole wheat sandwich breads I've been making lately.
First off, the epoxy method really does work. I've done it now by hand and by mixer and it really isn't that hard. I really like it. It seems to give the whole bread a better texture, and I'm getting whole grain breads that are soft enough for even my toddler to like it for PB&J sandwiches. And that's something.
Another thing is that I've noticed is that the whole wheat seems to stay softer longer than the white bread of the same type I make. I think that the epoxy method has something to do with that. If anyone else could comment on that, I'd really love to hear some ideas.
I find it all incredibly interesting.