Whole Wheat Bread
A simple recipe for whole wheat bread, using scalded milk and a touch of sweetness from sugar or molasses.
Ingredients
- 2 cups Milk (Scalded)
- 0.25 cup Sugar (Or 1/3 cup molasses)
- 1 teaspoon Salt
- 2.25 teaspoons Active Dry Yeast (Or 1 packet)
- 2 tablespoons Butter (Unsalted, melted)
- 4 cups Whole Wheat Flour (Approximately)
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Instructions
- 1In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and let cool slightly until lukewarm.
- 2In a large bowl, dissolve the yeast in the lukewarm milk. Add the sugar (or molasses), salt, and melted butter. Stir to combine.
- 3Gradually add the whole wheat flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Add more flour if needed to prevent sticking.
- 4Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 5Punch down the dough to release the air. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until almost doubled in size.
- 6Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent with foil.
- 7Remove the bread from the loaf pan and let it cool completely on a wire rack before slicing and serving.
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