You can take advantage of a technique professional bakers swear by, known as "autolyse," to give whole-grain breads a lighter texture and more even crumb. Blend all the flour and all the liquid (but not the yeast, salt, eggs, butter, or garnishes) just until they are evenly combined. Let this mixture rest for 30-45 minutes before continuing with the recipe. As it rests, the dough changes from rough to smooth as the water hydrates the starch granules and helps the gluten strands relax.
(Culinary Institute of America)
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