BW stated she wanted a loaf of whole wheat bread. Her wish is, of course, my command! :) So I trotted off to the market for some whole wheat flour, and then threw caution to the winds.
First of all, I tired of waiting interminably for dough to proof. I remembered an old B&D Toaster Oven in among our junk, so I pulled it out, cleaned it up, and turned it on to its lowest setting. Then measured the temp: 95-101F. Voila! Just what I wanted.
So I proceeded to conjure up a recipe. It went thusly:
ONE..... cup ..... AP Flour
ONE ..... cup ..... Whole Wheat Flour
ONE..... cup ..... WAter
ONE..... pkg ..... Dry Yeast
ONE ..... tsp ...... Salt
ONE ..... tsp ..... Sugar
ONE ..... Tbsp ..... Butter
ONE ..... Tbsp ..... Honey
I mixed the yeast, sugar, and water and put it in the 100 degree oven for half an hour - it foamed up real good!
Then I dumped everything into the KA mixing bowl, set it on ONE, and let 'er rip for about 10 minutes until the dough cleaned the bowl.
Took the nice, soft, slightly sticky dough out, formed a ball, and put it in an 8" round pyrex casserole. Too big for the oven, so I set it atop the oven at 100 F with a cloth over it forming a tent to holld in the heat.
Let it proof for ONE hour, punched it down and reformed a ball, back into the same ONE bowl. Atop the oven again for ONE hour. Brushed with egg and sprinkled with sesame seed.
Then into a cold oven set for 335 for ONE hour.
]Result: As shown, the best texture yet. Plenty of small holes, soft, moist, flavorful. Good crust, not too hard or thick.