Baking Brown Bread

What do you think I did wrong, while baking my first loaf of bread?

I got a simple one loaf recipe. I followed the directions as close as possible. It came out golden brown, not burnt. But it was very dry, only the center was moist. The crust was very hard and the bread was heavier than any I remember eating that my Mom baked when I was young. I baked it at 375 degrees for 45 mins. She's not around anymore or I'd ask her. She grew up on the farm where they baked bread instead of buying it.
I used plain multi purpose flour. I let it rise twice, once for an hour and after working it again, just a little, I let it rise again for 30 mins. before putting it in the oven!
I used plain multi purpose flour. I let it rise twice, once for an hour and after working it again, just a little, I let it rise again for 30 mins. before putting it in the oven!

You may have added too much flour. I always use about two cups less flour than the recipe calls for, then while I'm kneading the dough I add small amounts of flour until the dough won't accept any more. Your kitchen temperature and humidity, as well as the moisture content of your flour all combine to make the flour amount widely variable.
Also, you may not need 45 minutes in the oven. The internal temperature of the bread should reach around 200-degrees (just below the boiling point of water) or the water will all turn to steam and evaporate, leaving you with hard, dry bread.

How To Bake Whole Wheat Brown Bread


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