This is by far the best tasting whole wheat bread I have made so far. It is soft, tender, and very light. I soaked the ground flax and fresh ground Hard White Winter Wheat flour in the kefir and water in my recipe for 20 hours. I then added the rest of the ingredients and mixed them together, plus kneaded for 6 minutes in my mixer.
I formed it into a boule, it was slighty tacky and not sticky at all. Nice looking flecks of the flax meal, and a nutty smell.
Allowed the dough to ferment for 1 1/2 hours, till double. Then shaped and measured the dough into 2 two pound loaves, and 3 small rolls.
I then let it rise for 45 minutes for the rolls, which I cooked first.
I then put the loaves into the oven @ 380*'s for 30 minutes, and then tented it with foil for 15 minutes. I pulled from the oven these huge wonderful loaves.
The last whole wheat bread I made I also used 2 lbs of dough per loaf pan, and they were about 1/3 smaller than these. This is just amazing bread, great taste, and light and fluffy. Andy says it's the best whole wheat I have made so far.....