Scott Ledyard

January 13, 2020 at 12:38pm

Laurie, you wrote, "...100% whole wheat..." whereas the recipe calls for all-purpose flour. Certainly, if you swapped the two, the bread will be completely different and might explain why it's "heavy and dense." It would be fun to see what recipe could be developed for a partial wheat, or even a 100% whole wheat. Maybe add gluten?

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