So - a slight whole wheat bread obsession - compliments of my husband - has overtaken me. He doesn't like the white bread I make. It's too dense and too white for him. (one of his solutions? Yellow food coloring. Really.)
So - I started with this recipe from Smitten Kitchen. Six or so loaves later I think I've got it.
I used this yeast. I had the thought on about loaf 4 to use more yeast. This caught my eye at the grocery and I like the brand.
I proofed the yeast according to the package (1/4 cup warm water, 1/4 t sugar) BEFORE I added it to the flour mixture.
I used this whole wheat flour and added it first so that I would be sure to get the full amount in the bread.
I used this white flour and only added about 2 1/4 cups. But that always varies.
Wow - a whole wheat dough that actually rose! It responded to the second rising (a problem I'd been having) and baked up wonderfully. The loaf is almost gone - I made it Sunday and it's Tuesday.