Hello, Barbara,

Thank you for your suggestions regarding my whole wheat bread recipe. I have made all adjustments and have the dough resting/rising currently. Prior to covering the dough, I took measured its temperature. It registered 81 degrees. Yeah, it's a little higher than I had hoped. I'll just have to see how this loaf goes. I can let it rise for either 60 or 90 minutes. I have it set for the shorter amount of time and will check the dough and its temperature at the one-hour mark. If the dough doesn't look puffy, I'll let it rise for an additional 30 minutes prior to the shaping and final bake. I'll keep you posted on the result.

Now, I would like your input on another recipe. This one I stumbled upon, but I find it can be a problematic dough as it takes a really long time to rise or hardly rises.

Here is the recipe for Honey Molasses Bread

42 ml honey
85 ml molasses
40 g quick oats
178 ml warm water
7 g yeast
340 g bread flour
6 g salt
14 g butter
20 g milk powder
20 g sugar

1st rise: 90 minutes
shape & 2nd rise: 60 minutes

Prior to bake, am looking for 'puffed up' dough

Thank you for your feedback,

David

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