I love KAF whole grain baking book! I have a question about using the whole wheat sandwich bread recipe. I use a 600 watt KitchenAid mixer to mix and knead my dough. My dough looks great, not overly sticky, but after 4-5 minutes of kneading the dough becomes very moist, sticks to the bottom of bowl. I seems to bake up alright. I usually substitute 1 cup or a little more all purpose flour for some of the whole wheat. I also add 1/2 teaspoon diastalic malt powder and 2 teaspoons gluten. An ideas as to what is happening? Deb, I'd cut the diastatic malt back to 1/4 teaspoon; you don't really need 1/2 teaspoon for a single loaf. And realize that it's OK for the dough to become sticky as it kneads; it's all part of the process of the liquid being absorbed fully. It doesn't have to clear the sides of the bowl; so long as you're happy with the finished loaf, it's all good. PJH

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