Modernized Whole Wheat Bread

Ingredients

• 2.25 teaspoons Active Dry Yeast (Equivalent to 1 yeast cake)
• 0.25 cup Lukewarm Water (Approximately 105-115°F (40-46°C))
• 4.66 cups Coarse Whole Wheat Flour (Can substitute with regular whole wheat flour)
• 1 cup Milk
• 2 tablespoons Sweetener (Honey or Sugar)
• 1 teaspoon Salt
• 1 tablespoon Oil or Butter (for greasing)

Instructions

1. 1In a small bowl, dissolve the active dry yeast in ¼ cup of lukewarm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. 2In a saucepan, heat the milk until lukewarm. Remove from heat and stir in the sweetener and salt until dissolved. Let the mixture cool slightly until it is lukewarm.
3. 3In a large bowl, combine the lukewarm milk mixture, dissolved yeast, and whole wheat flour. Beat well with a wooden spoon or dough hook until a shaggy dough forms.
4. 4Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in bulk. This may take 1.5-2 hours.
5. 5Punch down the dough to release the air. Beat the dough again briefly. Turn the dough into a greased 9x5 inch bread pan, filling it about halfway. Let it rise again until it has almost doubled in bulk (about 30-45 minutes). Whole wheat bread should not quite double during the last rising.
6. 6Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. 7Remove the bread from the pan and let it cool completely on a wire rack before slicing and serving.