Whole Wheat Bread

So I decided that I'd try whole wheat bread again this weekend.  This time I tried this recipe.  Since I consistently fail at making whole wheat bread and this recipe makes four loaves I decided to quarter the recipe so I only had one loaf to throw out if it didn't work as usual...

The first step was to mix the yeast with warm water.  The yeast didn't dissolve very well and a bunch ended up clumped on the spoon I stirred with.  I thought great...As if I don't have enough problems getting bread to rise!  But I pushed ahead.

I let the mixer run for 10 minutes with the flour, hot water and powered milk while I measured out the oil, honey and salt (I left out the egg since it was optional and I didn't know how to half an egg...).

After ten minutes I added in the honey/oil/salt and mixed.  Then the yeast mix and mixed.  Then I added another cup of flour and mixed some more.  It was still really sticky.  The recipe said to add flour until the consistency was right - slightly sticky.  So I added more flour and more flour...  At this point I was sure it was ruined so I didn't take any pictures. 

Finally when it started coming together in the bowl I turned it out on the counter and kneaded some more flour in.  I added flour until I thought if you had a really loose definition of slightly sticky you could think it was only slightly sticky and then stuck it in a bowl to rise.  My hands were covered with dough so I really didn't think I had anything right.

On top of all that the nights here in Southern California are finally cooling off...it got down to 45 last night I we left the windows open.  So by the time I set the bread out to rise it was only about 65 in the house.  I figured there was no chance it would rise so I ignored it while I made this and this.  After they were all done (it had been almost 3 hours) I checked the dough and to my surprise it had risen!

I punched it down and kneaded it for three minutes, adding more flour so it wouldn't all stay on my hands.  Then I set it out to rise again.  I let it sit for about 2 more hours and it doubled again!  I was starting to think maybe the bread would turn out after all... but wasn't confident enough to take any pictures.  I punched it down for a second time, let it rest for 10 minutes, rolled it out so it was about the width of a loaf pan, rolled it up and put it in a greased loaf pan.  And for a third time left it to rise. 

It looks nice doesn't it??  I covered it loosely and ignored it for about another hour and a half.  When I came back it had increased to look like a full size loaf. 

I brushed butter on the top and cooked it according to the recipe directions. 

When I pulled it out I checked the internal temperature... It was lower than it should be (190) but it was still climbing and finally got pretty close to 190 before I stopped watching. 

After letting it cool for a bit I cut a piece to check it out...  The big test!

It was perfect!!  The texture was light and chewy, not dense at all - perfect!  What a shock!  I finally made a good loaf of bread from scratch.

Success!! A big thanks to Jenn for the recipe and guidance that made it possible.  I wonder if I can repeat it...