Whole Wheat Bread

Another attempt at making a basic, everyday sort of bread.  The best so far, I think--nice and substantial, and kept for a full week wrapped in a plastic bag on the counter without drying out.  Not a terribly interesting bread, and not crusty or anything, but good as a basic bread.  Ate it with hummus, and with mushroom bourguinon, and as eggs in a hole, etc, and it was perfectly serviceable, soft and moist with a nice crumb.  I'd like to find a way to up the proportion of wheat flour in my bread, though--I'm getting a little concerned about how much white flour I eat, especially with all the baking.

Notes: Ended up kneading a lot longer and adding, I think, more flour than was called for.  Mixed everything in Cleo and then turned out to hand-knead; kneaded one loaf probably 10 minutes, the other 15, before the windowpane test was remotely passable.  I'm not sure it made any difference, they were basically indistinguishable after baking.  Not sure if this is why, but despite cutting the cute little x in the top, the bottom bust out pretty seriously on both loaves.  The OP's loaves look like they have a better crust than mine--I'm going to have to experiment with the whole steam bath thing.  Very nice that the rising time is only 15 minutes; total, this took less than two hours.

Try freezing one of the loaves next time before baking.  I was lucky to have guests to help me eat up both in one week.

Whole Wheat Bread