WHEAT Blew the Referee’s Whistle

So, as I know everyone does, I was browsing YouTube bread baking video tutorials yesterday while watching college football. As often happens as I spun down the YouTube rabbit hole I did a google search for “light, airy, whole wheat bread” and I found MelsKitchenCafe.com.

Having a few hours before the NFL games start today I decided to give it a try. No surprise, I had all the ingredients in my baking supplies, including vital wheat gluten.

Finished loaf – note low rise and tight crumb.
I followed all Mel’s directions and was pleased when my results very closely matched her pictures. I did find that setting 1 or 2 on my KitchenAid mixer was too slow to efficiently mix or knead the dough, so I used 3. (For my white bread I usually knead at 4 or 6. Oddly, there are only even numbers on the speed scale.) Perhaps I knocked some air out of the dough by using a more aggressive knead.
Shaped loaf in bread pan
I left the dough a little slack hoping the extra hydration would increase the size of the holes and crumb would yields the light, airy bread I hoped for. (It didn’t.) The flavor is excellent and this recipe is worth trying again. Now, if you will excuse me I need to check that the cooled bread is every bit as good as the warm.