I make mostly sourdough French batons for our “daily bread”, but once in a while I get a hankerin’ for plain ol’ whole wheat bread to have for morning toast.
This loaf came out perfectly, if a bit dense. I allowed the bread machine to do the baking this time, so it looks a little compressed around the edges and bottom to me, but the taste is wonderful.
I have three slices left, so am plotting my next adventure into whole wheat territory. I think there will be cracked rye in the next loaf.