Thank you for getting back to me. I really appreciate the information you have provided. Yes, I do like to use hot water that I allow to cool down in temperature prior to adding the yeast.

Yep, I love the tea loaf pan and use it often. I have a handicapped son that is a bread critic. He loves the wheat bread I make and usually eats the entire loaf within 24 hours. I make the bread twice a week for him. His world is small. I take great comfort in being able to do bring him some of my joy of bread baking.

It seems as if I need to increase the amount of flour used. As it is written, the recipe I use calls for just under 2.5 cups of whole wheat flour.

If providing the recipe for the wheat bread helps, here it is.

60 ml warm water (110 to 115)
10 g yeast
3 g honey

46 g potato flakes
32 g milk powder
5 g salt
76 g butter
294 to 318 g whole wheat flour
40 g warm water
40 g honey
107 g egg (2 eggs)
123 g milk

dough covered/rests/rises 50 minutes
shaped/covered/rests/rises 30 minutes

Original temperature bake is at 350 while I bake at 325 for 45 minutes.

total dough weight 837 g
I am unable to calculate the hydration due to the potato flakes. I do not know how much liquid from the recipe they absorb.

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