Light wheat with notes of heartiness

I've recently developed a new fondness for making breads.  There's something very satisfying about it.  The thing is, I'm not really a bread eater.  I like my loaves to be hearty and healthy, but I don't want all that heavy weight and overly dense crumb.  So I messed around with this whole wheat recipe and found something in between.

Yield: 2 sandwich loaves
Fermentation: About 1 hour
Proofing: About 45 minutes

• Whole wheat flour: 13 oz.
• Unbleached bread flour: 13 oz.
• Salt: ½ oz.
• Nonfat dry milk powder: 1 ½ oz.
• Water (100°F-107°F): 17 fl. oz.
• Active dry yeast: ½ oz.
• Honey: 3 oz.
• Unsalted butter, softened: 1 oz.
• Flax seeds, optional: as needed

1. Combine dry ingredients in mixer bowl.
2. Stir in water, yeast, honey and butter.  Beat until combine, then knead 5-8 minutes until dough reaches about 77°F.
3. Place dough in lightly greased bowl and cover.  Let the dough ferment in a warm place until doubled in size.
4. Punch down to remove air holes and shape as desired.
5. Prep egg wash (1 egg, 1 egg yolk, 1 tsp. water).
6. Let proof until doubled.  Brush with the egg wash and sprinkle flax seeds on top if desired.
7. Bake at 375°F until firm and dark golden brown, approximately 30-45 minutes (this time is very rough, so keep an eye on it).

 This would be my makeshift proofbox.  I just keep the oven around 80-100°F (just enough to be warmer than the room), and set the pans on a wet pizza stone, with a wet towel over it.  Yes, it wastes some energy, but it's the only effective way I've found to proof at home.

On a side note:  If you'd like to be greener, you can find a warm place in your house that doesn't waste energy, but your proofing time will increase considerably, so make sure you have plenty of spare time on your hands.  Maybe pick up that book you've been putting off reading and knock out a few chapters.  You're going to have a long wait.  Personally I find it inefficient, so I stick with the oven technique.

Ready to bake!