100% Whole Wheat & Honey Bread
July 15, 2008 by Marye Audet
Filed under Breads
Whole wheat flour is admittedly hard to work with if you have never used it before. I always suggest to people that want to begin bread baking that they start with white flour and master that, then move to a white /whole wheat blend, and finally whole wheat.
100% Whole wheat flour is moister and stickier than white flour and the gluten in it develops at a slower rate. You will need to hand knead most whole wheat breads for a minimum of 15-20 minutes. If you use the wheat from white wheat berries the protein is higher and it will respond more like white flour. Still takes a lot of kneading though…and it will never not be sticky. Read more
