So it’s probably pretty obvious that I grind a lot of whole grain flours and do a considerable volume of baking with them. I’ve learned a couple of secrets over time.
2. You need a really good recipe to make a whole wheat breads that is something folks will be happy eating day after day.
3. You need to ensure there is adequate moisture in the dough at when it is just starting out to compensate for the slower
absorption of the liquid into the whole wheat flour. This is something I always monitor at the start of the bread machine cycle and add water as necessary to achieve the consistency I am looking for. While the consistency is always the same the amount of water can vary depending upon the moisture content in the flour and things like the size of the eggs.
You want the dough at the start of the cycle to look considerably more moist than you would want to achieve with a white dough.
I shot a video to give you a better idea of what you are looking to achieve.