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I make whole wheat bread about every two to three weeks because my recipe makes 5 loaves at a time. I freeze the extra loaves. This very convenient, especially in the summer when the last thing you want to do is heat up your oven. While kneading the bread after it has risen for the first time i find it helpful to throw the bread down hard on well oiled( I use olive oil) table/ countertop. This helps to make your bread more moist. It also helps with getting the air out of the bread so it can rise again. It also has personal frustration relief benefits as well. My family can always tell how frustrated I am when I am making bread, by how hard I throw the bread down on the counter. I also add 500 mg of crushed vitamin C to give it a nice texture. These little tips have made all the difference in my wheat bread making experience. I hope they help yours as well!
Contributed by Josie Jenson