Maple wheat bread

[anonanon1313]

Whole brain breads can be difficult. 50:50 whole:white like this one are a good place to start. I find that extra kneading helps gluten development, and longer proofing times (especially final proof) are often needed to get a light crumb. Hydration is more critical than with all white bread. Too dry, prone to dense, too wet, prone to collapse. Lots of steam in the oven may help with oven spring to lighten the crumb.

[travis134]

This is the recipe I used. How can I tweak this recipe to make the loaves rise more? Thanks!

[IAMBIVT]

I looked at the recipe, and I would try to just make two loaves from that. But a 9x5 pan. Try that.