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I posted my success with Red Icculus’ 5 minute bread recipe and decided to try two wheat flour concoctions based on his recipe.

The first was a 50%/50% mix of whole wheat and white flour with triple the yeast and the other was a 25%/75% mix of the same flours but with the same amount of yeast as the all white flour mix.

The 50/50 was baked for 30 minutes and the 25/75 was baked for 50 minutes.

I also left both doughs out on the counter for 18 hours, and never put them into the refrigerator.

I increased the bake time of the 25/75 because the all white flour result and the 50/50 had a very moist crumb which dramatically softened the crust as the loaves cooled. I was hoping a longer cook time would dry up the crumb and keep the crust crunchy.

For whole wheat flour, I used a handmill (pictures follow) to get a coarse flour grind from hard red wheat berries. The 50/50 turned out well. It tastes good and has close to the type of crumb I was looking for in a wheat, sandwich bread. The 25/75, however, turned out perfect. It is moist, dense, easy to cut and is my clear favorite as an everyday sandwich bread.

For my next experiment, I’m baking the 50/50 for 50 minutes to see if I can replicate the 25/75 crumb, but with a higher wheat content. I’ll advise of the results soon.