I used the basic bread recipe except I used only whole wheat flour. This makes a wonderfully smelling but very heavy loaf. When I mean heavy, I mean slice it fresh then use the pieces to pave your driveway. Why did I do this loaf, knowing that it would turn out this way? So I could blog it, and compare it to mixtures involving wheat and regular bread flour. It did have a nice taste, but the texture was just too dense and crumbly to fully enjoy in my opinion. I like a chewy bread.
But now that loaf is done, and I will have a follow up with other loaves using whole wheat flour but not for the entire loaf. I may also play around with added gluten to see if I can soften it up and make a whole wheat loaf with a good rise and soft texture. Overall, it came out as expected, and I didn't really expect to like it. After a day or two I cut it into cubes and tossed it out for the birds and squirrels, which I haven't seen eating it yet. Maybe they aren't fond of dense whole wheat either.
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