After my last experiment, I set out to try another whole wheat recipe. This Whole Wheat Walnut Bread (I substituted pecans) was delicious, if a bit on the dense side of hearty:
The dough, thankfully, was smoother than the last whole wheat bread. I took it as an encouraging sign:
Soon, the warmth of the dough had clouded over my plastic wrap:
I used a slightly smaller bread pan and hoped that this would rise well:
And once the dough crested the top, into the oven it went!
This loaf is particularly nice for peanut butter and jelly.