If you like 100% wholemeal bread, then you might like to try the Grant loaf. Doris Grant took advantage of the idea that wholemeal flour does not need or benefit from kneeding and second rising that a strong white flour might want. In doing so she popularised an easy recipe that enabled thousands of wartime housewives to make quick, economical, and healthy bread.
Somewhere amongst more than forty boxes of books, I have a very technical little scientific bread making manual, which explains exactly why you should not treat wholemeal dough in the same way as conventional white dough. If you do, then you are more likely to have a loaf which is heavier than it should be, have an inferior texture, and will stale more quickly.
The same goes for using too much yeast, and accelerated proving times.
