baking whole grain - heavy bread
I've been baking whole grain bread and continually have difficulty getting the bread cooked thoroughly, frequently the exterior is caramelized ( in the pan area). Have used non-convection oven(slide in stove), a convection toaster oven and a non-convection toaster oven. Monitored the temps in the three ovens and all seem to maintain about 350 consistantly. I'm baking the loaves (regular metal bread pans) in the large oven two loaves at the same time or one loaf per toaster oven. Alternatively, rectangular baking pan with 6 small loaves - which fits the toaster ovens perfectly, but likewise the small loaves will caramelize somewhat to get the bread fully baked.
Baking time is about 30 min. or more, as using a thermometer at a temp of 165 the thermometer shaft will contain some sticky dough, where a toothpick may be clean. After cooling/slicing and refrigerating I find quite a bit of doughy consistancy in the bread.
My recipe is 13- 15 cups of freshly ground hard white wheat, 2/3 cup oil, 2/3 cup honey, 5 1/2 cups water, 2 Tbs dough enhancer, 2 Tbs yeast, 2TBs salt + 1/2 cup of sunflower seeds- mixed in a Bosch universal mixer. Also have varied recipe using 1/2 cup cooked millet 1/2 cup cooked rye,barley,triticale- the cup of grains is included in the total flour amount. Dough rises for 1- 1 1/2 hours before baking.
I'd appreciate some input on dealing with this issue.