2 ½ teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons water
1 ⅓ cups (10 ½ ounces) water
¼ cup (1 ¾ ounces) vegetable oil
¼ cup (3 ounces) honey, molasses, or maple syrup
3 ½ cups (14 ounces) whole wheat ﬂour
¼ cup (1 ounce) nonfat dried milk
1 ¼ teaspoons salt
- 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.”)
- Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puﬀy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
- Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
- Place the log in a lightly greased 8 ½ x 4 ½-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A ﬁnger pressed into the dough should leave a mark that rebounds slowly.
- Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
- Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
- Why the range of water in the dough? A lot depends on the weather, the season, and how you measure ﬂour. You’ll need the lesser amount of water in the summer; or when it’s humid/stormy; if you measure ﬂour by weight; or if you sprinkle your ﬂour into the measuring cup, then level it oﬀ. You’ll need the greater amount of water in winter; when it’s dry out, and the humidity is low; or if you measure ﬂour by dipping your cup into the canister, then leveling it oﬀ.
- The liquid sweetener you choose makes a diﬀerence. Molasses produces the darkest loaf, one with old-fashioned ﬂavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf — unless you use real maple syrup, in which case it’ll be similar to a loaf made with honey, albeit with a faint hint of maple.
- If you’re someone who tends to taste whole wheat as somewhat bitter, try substituting ¼ cup of orange juice for ¼ cup of the water in this recipe. A bit of orange juice tones down whole wheat’s somewhat tannic taste.
Recipe and photo courtesy of King Arthur Flour Company. © 2009 The King Arthur Flour Company. Check out the King Arthur Flour Company website for other bakers’ comments on this recipe.
Total Fat: 4 g
(Saturated Fat: 0 g)
Sodium: 190 mg
Carbohydrate: 24 g
Fiber: 3 g
Protein: 4 g