This bread was delicious 😋. I substituted 1 cup bread flour for whole wheel flour. I kneaded my dough in a bread maker but I don't think it did a very good job because I didn't see any gluten form at all. So next time I might just knead by hands. And I would let it final proof for longer so it rises more. Otherwise the bread tasted delicious. I baked it for 37 min at 350 .
2 months later I made it again but this time used whey from yogurt instead of water . And it turned out so flavorful. Tanginess is close to sourdough bread but not quite. It is delicious. It fermented for 8 hrs.
