Every week I make 100% whole grain bread from freshly ground flour. I'd like to share my tips of success for 100% whole wheat bread that creates a loaf similar to a high-quality store-bought loaf of bread. * Mix together before grinding one half hard red wheat kernels and one half hard white wheat kernels. The mix of the red and white gives the bread the lovely color and less of the intense flavor. * Whole wheat NEEDS to autolyse to allow it to absorb the liquid. At the start I autolyse 2/3 of the whole wheat flour in very warm water for about 30 minutes. This gives the gluten a boost to be able to support the weight of the dough. Then I mix in the remaining ingredients, except for the flour, which I add a bit at a time so as to get a dough that is sticky yet firm enough to hold it's shape. Autolysing will also save your mixer from having to knead the dough for a longer amount of time. When adding the last of the flour and you are unsure if it requires more flour, stop! and let the dough rest for 5-10 minutes to allow the newly added flour to absorb moisture. This will prevent you from making bricks rather than bread. If the dough is still too sticky to work with after the rest, then add more flour. Listen to the motor of your mixer, it will tell you when it can not handle any more flour. * Use a dough enhancer for 100% whole wheat bread. I have tried the King Arthur dough enhancer, it is OK, but I have found better results with the "Dough Enhancer" made and distributed by Kitchen Resource. (Maybe King Arthur Flour will carry it now, as it is hard to find in stores???) *Adding dry milk will also create a more tender crumb. *Try using dark brown sugar instead of honey. (It gives the bread a depth of flavor. I add it to the warm water before adding any flour so it can fully dissolve.) * I have found that allowing the dough to proof creates large air pockets that can not be rolled out creating a crumbly and un-uniformed bread crum. As soon as the dough is done being mixed, dump it onto a surface lubed with oil or shortening, NOT flour - this will only make the dough tougher. I have found that using a silpat (silicone baking mat) works great for working on. To keep it from moving around on me, I squirt water underneath it on the counter. * To make nice looking loaves, use a rolling pin and roll out the dough into a rectangle that is as wide as the pan’s length, and is as long as about one and one-half of the pan’s length. Lightly squirt the top of the dough with water for better adherence. Tightly roll the rectangle into a loaf jelly-roll-style, beginning at the bottom of the width end. As each small section of the dough is rolled, seal it with the edge of your palm or fingers - pulling and patting to seal the dough as you roll to ensure the loaf will not have air bubbles or holes. Uniform rolling ensures a uniform texture in the finished bread. Finish the loaf by pinching the seam and the ends to keep them from opening. *Homemade whole wheat bread does not have to have a crust that cuts the roof of your mouth every time to you eat it. To soften the crust of the loaf follow these steps: As soon as the loaf is done baking remove it from the pan and place it on a wire rack. Take a squirt bottle filled with water and squirt the entire loaf, especially the top crust until it is moist. DO NOT cut into the loaft until it has cooled and set at least 3 hours, otherwise you'll ruin the integrity of the crum. If you'd like to see my recipe in detail visit the blog: http://wholewheaters.blogspot.com/

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