I used whole wheat pastry flour, added a couple of tablespoons of wheat gluten and baked it in the oven at 375 for about 40 minutes. I also added a little more yeast, maybe 1/2 teaspoon because as I looked at the recipe it didn't seem to have enough yeast. I think it would have risen fine without the extra yeast though. I used a bread machine to prepare it and used the whole wheat setting.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.