Crusty wholewheat loaf

I haven't made bread in a while, and I've been mildly dissatisfied with the texture of our house bread recipe, so I thought I'd try a new one.

I looked around on the internet and took inspiration from a few sites, most notably www.thewellflouredkitchen.com. Here is the recipe I used.

Crusty wholewheat loaf
Ready in under 3 hours. I made it after school drop off to be ready for lunch to eat with the yummy bacon, lentil and tomato soup from yesterday.

3 cups wholewheat flour
3 cups bread flour
1 T himalayan rock salt (or whichever salt you prefer)
1 packet dry yeast
1 T sugar or honey
2 cups water

Mix the yeast with 1 t of the sugar and 1/4 cup of the water
Mix all the ingredients together
Knead (5 mins in a stand mixer, 10 mins by hand)
Rise for 1 hour in a warm spot
Punch down, shape, score the tops with a sharp knife, allow to rise for another hour
Cook at 200 degrees Celsius for 30 mins

It turned out a little heavy, think I should have baked it for longer. Will try again soon.

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