Whole Wheat - Almost

This is more or less my standard sandwich loaf and it's almost wholly home milled whole wheat. There's a little bit of rye, also home milled, but I've taken off my Bread Flour training wheels and I'm getting good, repeatable results without store-bought flour. It isn't perfect. I should have done a little better job of shaping it for the final proof. But I don't feel to bad about imperfections. I'll always remember what great-grandpa said to me on his death bed. He pulled me down close and rasped out, "Mankind has always sought and fallen short of perfection. Womankind attained it long ago. So when a woman tells you something keep your mouth shut and listen close." Overall it's been good advice.

Anyway it's got 100g of 100% rye starter, 250g of hard red wheat, 250g of hard white wheat, 1/2 tsp of ascorbic acid, +/- 320g of filtered water (depends on how the dough is coming together), 9g of Himalayan pink salt, 30g of sorghum molasses, 15g of ghee and 2 level tsp of instant dry yeast.

I know what you're thinking, "Why the yeast?" Well, the rye starter is there for flavor and to utilize my discard. I hate to watch it swirl down the drain. And the yeast keeps prep time in closer alignment with my schedule.

Starter goes into the KA mixer bowl and the wheat is milled in on top of it. The powdered ascorbic acid and water go in next and are mixed with the paddle. When everything is wet 'n happy I give them an hour to get acquainted.

I use the hook to mix in all the other ingredients in this order: sorghum, yeast, salt and finally the ghee. I let the hook knead the final mix for about 4 minutes on speed two; rest the dough for 10 minutes and then knead for four more. I let the dough rise covered 'til almost doubled in the bowl. Then it gets a final shaping and plopped into a 9x4x4 small Pullman pan. I bake it in a pre-heated 350f oven for 39 minutes.