Kate and I went through the two-day process of baking from Peter Reinhart’s Whole Grain Breads book this weekend. We made my favorite recipe from the book, the 100% whole wheat cinnamon raisin bread, with cinnamon sugar swirl.
This loaf didn’t rise as much as usual. I even kneaded by hand and then, at Jim’s urging, put it in the standing mixer to knead a whole lot longer. These whole grain breads can be really crumbly in the center if you don’t really get that gluten developed.
I think the problem with this loaf is it needed more time to rise, especially in the cold house. The high temp outside was only 32 yesterday when the dough was rising. So unusual for April.
Fortunately, it still tastes really good.