What is the correct baking procedure for 100% Whole Wheat 5 grain bread?

The correct baking procedure for 100% Whole Wheat 5 grain bread involves steaming the bread first and then baking it at a specific temperature for an adequate amount of time. The initial steaming phase is crucial as it helps to create a moist environment, enhancing crust development and providing the necessary moisture for a good rise. Steaming for 50 seconds at 390°F sets the initial structure of the bread, while the transition to baking at 370°F for 24-28 minutes allows the bread to cook through evenly and achieve the desired texture and crumb.

This method is tailored specifically for whole wheat flour and grain mixtures, which often require careful handling to get the right balance of moisture and temperature. Other options suggest either incorrect baking temperatures or methods that may not adequately support the unique properties of whole grain blends, potentially resulting in inferior texture or crust. The dual-step process of steaming followed by baking at the specified temperatures aligns with best practices for producing quality whole wheat bread.