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Classic 100% Whole Wheat Bread

Source of Recipe

From "The King Arthur Baker's Companion" by King Arthur Baking Co.


Recipe Introduction

"This is the bread that will convert anyone into a whole wheat bread lover. This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf. Use the lesser amount of water in summer or a humid climate and the greater amount in winter or dry weather."

List of Ingredients

â—¦ 1 to 1 â…› cups water, lukewarm
â—¦ ¼ cup vegetable oil
â—¦ ¼ cup honey, molasses, or maple syrup
â—¦ 3 ½ cups white whole wheat flour
â—¦ 2 ½ teaspoons instant yeast
â—¦ ¼ cup nonfat dry milk
â—¦ 1 ¼ teaspoons salt


Recipe

In a large bowl, combine all the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest, most effective kneading, let the dough rest for 20 to 30 minutes in the bowl; this gives the flour a chance to absorb some of the liquid, and the bran to soften. 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 a stand mixer or bread machine set to the dough cycle.) The dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, 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 to 2 hours, or until the center has crowned about 1 inch above the rim of the pan. Toward the end of the rising time, preheat the oven to 350° F.

Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, brush the top with melted butter; this will yield a soft, flavorful crust. Cool completely before slicing.

Makes one 8 ½-inch loaf