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Classic 100% Whole Wheat Bread
Nb persons: 0
Yield: 1 loaf
Preparation time:
Total time:
Source:
| 1 to 1 1/4 cups | lukewarm water* |
| 1/4 cup | vegetable oil |
| 1/4 cup | honey |
| molasses, alternative | |
| maple syrup, alternative | |
| 3 1/2 cups | King Arthur Premium 100% Whole Wheat Flour |
| 2 1/2 tsp instant yeast, or 1 packet active dry yeast dissolved in 2 T of the water in the recipe | |
| 1/4 cup | Baker's Special Dry Milk or nonfat dried milk |
| 1 1/4 tsp | salt |
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Yield: 1 loaf.
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