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My favorite way to make this bread now is to use half bread flour, half all-purpose flour and throw in 3/4 cup wheat bran into the dough.
After baking, if your bread is gummy on the inside, try either increasing the amount of flour by 1/4 cup and/or increasing the baking time by 5-10 minutes.
Also, If the dough is just too sticky for you to work with comfortably, increase the flour in your next batch.
3 C lukewarm water
1-1/2 T granulated fast acting (instant) yeast (2 packets)
1-1/2 T kosher or other coarse salt
6-1/2 C unsifted, unbleached all purpose white flour
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1st Keep
 PinkyMac
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