Bread that makes the cut
Finally --- the holy grail has been
attained! I discovered a whole wheat bread recipe which Mark will
eat. 100% whole wheat, and he still cut off sliver after sliver
to gobble up.
This webpage
gives the recipe in great depth. I don't know what made it work
so well, but figure it was probably some combination of the extra rise
in the sponge stage, the long kneading, the special Mennonite flour we
used, and the half cup of gluten. Ignore the fact that both the
photos on that site and my photos here are subpar --- in actuality, the
loaves are tall and beautiful. 
Now that we've found a recipe Mark and I will both eat, it's time to
figure out how to fit such an elaborate recipe into our weekly
routine. But Mark liked it so much that he told me that he'd
knead it himself if the thirty minute knead flares up my carpal tunnel,
so it might just make the cut!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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