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This whole wheat loaf from Kneadlessly Simple borrows a technique from bread-baking master Peter Reinhart for heating part of the whole wheat flour to help sweeten the bread.
Unlike other breads from this book, this one was a very slow-riser. The instructions for the second rise say that the bread should rise one inch over the rim of the pan, but as the dough was just barely over the rim, I could see it had reached the precarious jiggly stage that could result in a collapsed loaf.
Rather than waiting for the full rise, I put it in the oven at that point. It sunk a little, but didn't collapse completely.
The bread overall was a little dense—not unusual with a 100-percent whole wheat loaf—but the flavor was really, really good, and the whole wheat flour sprinkled atop the loaf adds a nice touch.