The Bread Never Rises

At least it didn’t today, despite following instructions, exact measuring, and timing. While not my first attempt at homemade bread making, this was my first try at making whole wheat bread. This recipe definitely did not turn out as expected hoped. We’re trying to avoid the color white as much as possible —  that includes clothing but especially food. That means no white potatoes, rice, pasta, bread, etc. But, exceptions are sometimes made as at the F&P nothing goes better with a comfort dinner of homemade meat loaf than mashed rosemary red potatoes.

Avoiding white bread isn’t hard, and we shop for varieties that include whole grains or wheat. But, the prices on some loafs at nearly $4 can sure dent a food budget. And it’s WHY I decided to try making a whole wheat bread. King Arthur Flour is the only flour brand that we buy. It’s pricier than other brands, but we feel the the quality is better.
Everything looked like it was going OK, until the dough didn’t seem to have risen as well as it should have. And after baking, the bread was way too dense and not light and moist as it was supposed to be. But, even though this attempt was (far) less than perfect, the recipe is posted below. Many folks commented on the King Arthur website that this recipe was “one of the best they had tried".”
I’m going to try again and maybe the second time will be better. The dough was kneaded in the bread machine set on manual; the bread was oven-baked. I used honey, adding chopped pecans toward the end of the machine’s dough kneading process.

Here’s where to read about King Arthur Flour’s Classic 100% Whole Wheat Bread — this one is similar to the one that didn’t work for me, but there were most likely other causes. As stated, this was my first attempt at whole wheat bread making and there’s still LOTS to learn.

TIPS from King Arthur Flour:

• If whole wheat taste somewhat bitter try substituting 1/4 cup of orange juice for 1/4 cup of water. The orange juice tones down the tannic taste of whole wheat.
• Why the range of water in the dough? A lot depends on the weather, season, and how you measure flour. Use the lesser amount of water in summer; or when it's humid/stormy; if you measure flour by weight; or sprinkle flour into the measuring cup, then level it. You need a greater amount of water in winter; when it's dry out, and humidity is low; or if you measure flour by dipping a cup into a canister and leveling it.
• The liquid sweetener used makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf — unless using real maple syrup, which is similar to a loaf made with honey, but with a faint hint of maple.