In the interest of preventing health issues from blood glucose levels, I developed an entirely whole wheat sandwich loaf, but the results are quite undependable, so I'm posting in the hope that someone may have some hints.
The liquid is 20g butter, 100g skim milk, 300g water, 2 tsp. salt, and 1 Tbsp. Splenda, heated to 98-100F.
The flour mix is 200g KA regular whole wheat flour, 390g KA white whole wheat flour, and 2 1/2 tsp. instant dry yeast.
I have learned to mix the liquids and flours and let them sit for 1/2 hour to soften the wheat (so I have read). Then I mix in the Kitchen Aid until the dough is smooth and let it rise. It looks good to this point, though I am never sure when the rise is complete. I don't knead it again but fold it a few times, then press it into a loaf pan. I let it rise again. Usually it rises at least an inch above the sides of the pan, sometimes higher. Then it goes into a 425F oven for 5 minutes, then 350F for 30 minutes more. Here is the issue: Sometimes (less than 50% of the time) it rises beautifully high, makes a tasty, medium-textured bread, large enough that one slice is sufficient for a sandwich. Other times, however, it falls in the oven to be more or less even with the sides of the pan. The taste is still good, but of course the texture is dense, and the size of the loaf dictates cutting two slices for a decent sandwich.
I know that whole wheat is more unforgiving to work with than white flour, but I am puzzled by the fact that sometimes this bread turns out to be just what I want, but most times, it looks like a poorly risen pound cake. Any suggestions would be most welcome.
