Classic Whole Wheat Bread

By DeBruynC1

Nutrition information:

Serving Size: 1 slice Servings Per Batch: 16 Amount Per Serving: Calories: 150 cal Calories from Fat: Total Fat: 3.5g Saturated Fat: Trans Fat: . Cholesterol: 0mg Sodium: 200mg Total Carbohydrate: 24g Dietary Fiber: 3g Sugars: 5g Protein: 5g.

Ingredients

• 1 to 1 1/4 cups lukewarm water*
• 1/4 cup vegetable oil
• 1/4 cup honey, molasses, or maple syrup
• 3 1/2 cups King Arthur Premium 100% Whole Wheat Flour
• 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
• 1/4 cup Baker's Special Dry Milk or nonfat dried milk
• 1 1/4 teaspoons salt
• Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

Details

Servings 1
Adapted from kingarthurflour.com

Preparation

Step 1

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.