I boil the water I plan to use in a recipe and pour it over about a cup of the whole-grain flour, salt, butter, dry milk and any other (non egg) ingredients. I beat this together and then let it cool before proceeding with the yeast, any eggs and the rest of the flour. I started doing this years ago when I became frustrated by the fact that whole wheat flour seems to continue absorbing water even after the bread is baked. I haven't tried this new method yet, but I plan to.

• Reply