This whole wheat dough was gorgeous and so easy to work with.....I only had 13 ounces of whole wheat flour, so I used white whole wheat for the other 2 ounces required, and I used bread flour for the rest. Using the info at the beginning of the book, I weighed out the flour, using 5 ounces for each cup of flour. The measurements were just perfect; I didn't have to add anything else.
Because I needed to start making school lunches, I decided to make rolls for lunch sandwiches. My little guy is in his first few days of kindergarten. (sniff) I made nine 3 1/2 ounce rolls and then froze the other half of the dough to use some week when I'm too busy to bake.
My kindergartener. (And apparently the only picture I managed to get of this bread.)
Unfortunately, my little guy didn't like the bread. He hates honey with a passion, and could even detect the small amount in this bread. So I ended up making simple white whole wheat buns for his school lunches. But luckily, hubby and I thought the flavor of the bread was outstanding, and hubby happily ate the rest of the buns for his school lunches for the remainder of the week.
Check out the recipe here: Michele from Veggie Num Nums and Teresa of The Family That Bakes Together