If anyone has been following some of my posts, I've been on a quest for the best 100% whole wheat/grain bread recipe.
First, I tried Deborah Madison's Whole-wheat sandwich bread, based on some hounds' suggestions. It was quite good, but it was a little too molassasy for me and had a bit of a stange proteininess, I think due to the large amount of milk powder added.
So then I tought, I'll try her multigrain bread, which she says you can make using all whole-wheat flour. I don't know if anyone has tried this recipe, but there has to be something missing, a type of liquid. There is just no way that the recipe as written could possibly work. Onto the next one...
I tried to use Martha's whole-wheat honey bread, and sub whole-wheat for the white flour, adding a little wheat gluten to compensate...It was fine...a little to dense...something was lost in translation.
Then I stumbled upon a website that describes in excrutiating detail a process for 100% whole-wheat bread. Following exactly, it worked perfectly...Absolutely delicious, tender and to top it off healthful.
One note, the person who posted the technique was not the person that wrote it, so all the pictures are from her totally botched attemp at the recipe...it's funny, but misleading.
The link is posted below if anyone wants to give it a go.