Whole wheat bread

A whole wheat sandwich loaf Once white flour behaves, swap in whole wheat flour and notice how differently it acts. Whole wheat dough never turns as smooth and supple as white, and the temptation is to keep adding flour while kneading. Resist it: the more flour you add, the heavier and drier the loaf. That lesson carries straight over to sourdough, where starters and country loaves often include whole grain flour that feels tacky and thirsty. A little orange juice in King Arthur's 100% whole wheat recipe is a neat trick worth knowing, because it mellows any bitterness in the wheat without tasting of orange. Expect a nutty, filling loaf that makes excellent sandwiches.