The recipe has a suggestion in the notes to replace up to half the all-purpose flour with whole grain wheat flour. This makes the loveliest wheat bread my family has ever had, and it disappears often before the day is out. I now make this as a double batch, and will likely do larger batches when I can get another loaf pan or two.
Also, our oven likes to burn the tops of everything, even after tweaking the temp to the proper calibration. We've had great success with a thin coat of vegetable oil over the top of the loaf before it goes in the oven. We tried foil as we were advised by a friend, but it didn't come out nearly as well. The oil makes a perfect top every time, so that's what we're sticking with. Thankfully, even when it slightly blacken on top you can't taste it. It's become our go-to recipe.
