I have been doing weekly experiments with wheat breads. This week was Kefir Whey Whole Wheat Honey Bread.
I mixed 4 cups of whole wheat with 2 cups of 2% kefir whey leftover from making Kefir Cheese. I added one (okay perhaps two) TBSP of local honey. I mixed this all up (I added probably another 1/4 cup of white flour to make it a bit more elastic) and then put it into a greased glass bowl, covering it with a clean tea cloth.
I waited two days. It had more than doubled in size. I punched it down last night at around 9 p.m., putting it into a greased bread pan. I again covered it.
At wake up this morning it had risen to almost the edge of the bread pan. I put it in the oven at 350 for 58 minutes. I test by knocking on it.
It was the most delicious bread I have ever made (in terms of savory) I got a hint of honey in odor and taste. The crust was very crispy, but the inside was moist and chewy (and very bubbly as you can see) It was still a very heavy bread, I think I need to use part white bread flour and not just whole wheat. But the chew/crust/taste was AMAZING if I do say so myself.
Since Gpa P is away in florida for another week, I won't get anyone else's opinion. DH won't eat wheat bread.