I really appreciate this kind of post.As a teacher on baking skills at SENAC School at Brazil, it´s really a good study material with a kind of challenge that is always big to my students when they think on baking with whole wheat flours. And this post is rich on turning all clearly! I work at a bakery inside small supermarket here at my city, and customers always ask for more 100% whole wheat breads. I decided months ago start baking here that Kaf´s recipe of 100% Whole Wheat Honey Bread that was anounced as a best wished of all the times! And incredibly, that bread surpassed all the others on best selling here, including the other whole wheats. I decided add much more water and increased the adding of honey even more to this recipe! This really turned my dough lightly, with great rise compared with normal water/honey ratio called on recipe. I often bake this bread with cinnamon and raisins here and the result if any extra water is added, is a shaggy, heavy bread. Another tip when you bake with cinnamon/raisins, and of course 100% whole wheat is to rest dough before knead,for 30 minutes, then after knead rest it for long time, and finally when i mold it inside pan, i give a final rising time of several hours under refrigeration, covered well. Often i do it and rest overnight under refrigeration.Inside pan. It rises nicely, and at next morning i have a nice crowned loaf! And of course flavors enhanced a lot! The choose of rest rising time refrigerated, is nice because we could even add less yeast to bread. Whole wheat breads contain an extra amount of wild yeast that comes added on bran, naturally. It contributes to a better flavored bread. One of best posts in months!!!!

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