I have to take this book back to the library, but I wanted to write down the recipe I’ve been working with and tweaking so I can keep improving it. We thought the recipe, as written, was too dense and heavy, so I’ve been working on it a bit. I think I’m *almost* there.
For 1 large loaf:
1 1/3 cups milk
3 T honey
2 T butter, soft
2 t salt
2 cups whole wheat flour
2 cups bread flour
2 t rapid rising or active yeast
2 T gluten or (gluten flour)
Heat the milk until warm, between 105 and 115. Pour it into a large, warmed bowl and add the yeast and honey. Let stand 5 minutes, until yeast begins to bubble. Add butter, salt, whole wheat flour and half the AP flour. Beat well. Cover and let stand 15 minutes. Slowly add the remaining flour and beat until a smooth dough forms. Knead the dough in the mixer with the dough hook, adding flour or water if necessary, until the dough pulls away from the sides of the bowl and it smooth and springy but still soft to the touch. Remove the dough hook, cover bowl, and let rise until doubled, about 1 hour.
Lightly grease a loaf pan. Turn the dough out onto a lightly floured surface and punch dough down. Shape it and place in pan with smooth side up. Cover and let rise in a warm place until almost doubled, 45 to 60 minutes. Preheat the oven to 375 and bake for 25 to 30 minutes, until loaf is golden and a wooden skewer inserted into the loaf comes out clean and dry. Cool on wire rack.