You can certainly reduce the amount of yeast by a bit, and go for a longer, slower rise. 1 1/2-2 teaspoons of instant yeast will work fine in this recipe, and perhaps give you less of a yeasty flavor. In order to achieve the kind of soft, spongy whole wheat bread you find at the grocery store you might have to resort to using artificial preservatives and other additives. Barb@KAF

• Reply