A while ago I baked a whole wheat bread from Peter Reinhart's "The Bread Baker's Apprentice." I had been getting loaves that were too moist so I baked this one for the maximum time and it came out a little dry. I later figured out that using high gluten flour (which wasn't called for in this recipe) seems give softer moist loaves so maybe that was the cause of wet bread before. The whole wheat made a delicious sandwich loaf. His recipes are super long so I'll just recommend that you borrow or buy the book.
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