I baked bread as a hobby for years. If you try a whole wheat bread don't use a course stone ground flour. You will get a brick instead of a loaf. I have experience with this. It can be an interesting and frustrating experience. There are dozens of variables a home baker simply cannot control and you're working with a living organism whose response depends on those variables. Anyway I found for flavorful bread with a great crust and crumb it pays to use one of the slow rise (slower the better) methods and a high hydration dough. Flour, water, yeast and salt are all you need to make a great artisanal bread.
I no longer bake so we have settled on Natures Own 12 grain bread. Don't know if it's all whole wheat or partial but it's tasty, moist, has a lighter texture and lots of different seeds and grains in it. It was the choice of the folks at Americas Test Kitchen as best of its kind.
Last edited by Michael Weber; 12-20-2016 at 9:37 PM.
My three favorite things are the Oxford comma, irony and missed opportunities
The problem with humanity is: we have paleolithic emotions; medieval institutions; and God-like technology. Edward O. Wilson