Perfect timing! Three over-ripe bananas on the counter and too much milk in the cooler (we milk 3 Alpine goats every day!). I made one batch in the Zo; it's kneading as I write. I also mixed up one batch in my processor - I had to add almost 3/4 cup more flour to get a soft but tacky dough. I did sub half the bread flour with your white whole-wheat flour, but I thought that would have made the dough drier, not wetter. Maybe it needed more time to absorb some liquid? I'll post the results of my side-by-side batches - but I had to tell you the dough SMELLS WONDERFUL! Can't wait to bake and slice and slather with all sorts of suggested toppings. And I have grandsons visiting on the week-end - what a treat for them, too! Thanks for yet another great recipe. Hi there, Wow, you are one busy baker today! With the whole wheat, you may want to let the partially kneaded dough rest for about 10 minutes before adding more flour. Once the flour has absorbed for awhile, then you can adjust as needed. Enjoy the bread, and the company of your family! ~ MaryJane

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