Our family’s quest for a really good whole wheat bread recipe–one which was not actually three quarters all-purpose flour and one quarter whole wheat flour–may have finally reached its happy ending. My sister Erica made the loaf pictured above; it’s the best example of this recipe our family has produced yet, due to Erica’s discovery of “The Secret”: weigh your flour! Flour is affected by humidity–you’ll need less when the air is dry, and more when the air is full of moisture. Weighing your flour and other ingredients will ensure more consistent results in all of your baking adventures.

Click here for the recipe, compliments of King Arthur Flour (the recipe is originally from one of K.A.F.’s cookbooks, The Baker’s Companion). Note, however, that the web version of the recipe does not include the all-important flour weight measurement; the 3 1/2 cups of whole wheat flour ought to weigh 18 3/8 ounces. Also, we use gluten in place of the “Whole Grain Bread Improver” called for in the recipe.

Enjoy!