Whole Wheat Loaf

Ingredients

• • 1 1/4 Cups warm water

  • 1 Cup milk (or unsweetened non-dairy)

  • 3 Tbsp fancy molasses

  • 2 1/4 Tsp active dry yeast (11 ml)

  • 4 1/2 Cups whole wheat flour

  • 2 Cups bread flour (or all-purpose)

  • 4 Tbsp (1/2 stick) unsalted butter (or non-dairy) at room temperature

  • 2 Tsp non-iodized (kosher) salt

Preparation

• 1. Mix water and milk together, and warm in a microwave to approximately 40 degrees F.

  2. In a stand-mixer bowl, dissolve the molasses with the water/milk

  3. Add the yeast, and let stand until frothy (about 5 minutes).

  4. While yeast is activating, in a separate bowl, mix together the whole wheat and bread flours.

  5. Set aside 2/3 of a cup of the flour mixture.

  6. Stir the salt into the flour mixture, and add it to the stand-mixer bowl, once the yeast has activated, along with the soft butter.

  7. Mix on speed 2/12 for 2 minutes, then slowly add the remaining cup of flour, one tbsp at a time.

  8. Knead on speed 3/12 for 4 minutes, adding the remaining flour by the tbsp, until dough is smooth and springy.  (Add a tbsp water at a time, if it gets too dry).

  9. Remove bowl from stand-mixer, shape dough into a ball, cover, and allow it to rise in a warm, draft-free place for about 40 minutes, until doubled in size.

  10. While dough is rising, lightly coat two 9" bread pans with cooking oil.

  11. After the first rise, punch down the dough, divide in half with a pastry knife, place into the bread pans (somewhat shaping to fit), cover, and allow it to prove in a warm, draft-free place for about 1 hour, or until doubled again.

  12. While proving for second time, pre-heat oven to 375 degrees F.

  13. After proving, cut a shallow slit, lengthwise across the top-centre of each loaf with a sharp wet knife.

  14. Bake for 35-40 minutes, until browned and sounds hollow when tapped.

  15. Place bread on wire rack to cool for 30 minutes, then remove and cool completely before slicing.