Whole Wheat Bread

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)

Instructions

1. 1In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and let cool slightly until lukewarm.
2. 2In a large bowl, dissolve the yeast in the lukewarm milk. Add the sugar (or molasses), salt, and melted butter. Stir to combine.
3. 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.
4. 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.
5. 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.
6. 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.
7. 7Remove the bread from the loaf pan and let it cool completely on a wire rack before slicing and serving.