100% Whole Wheat Bread

• Fall has brought thoughts of homemade bread and today I gave in to the desire. I even tried a new recipe and loved it!  It is from King Arthur Flour. Before I purchased my own wheat grinder, I bought King Arthur's whole wheat flour. I still purchase some of their other products even though I no longer have to purchase the wheat flour. Check out their site for more recipes. You can find gluten-free recipes too.

Most of you probably like to lather the warm bread with butter and honey and your favorite type of jam. My favorite way to eat hot, homemade whole wheat bread is with butter and brown sugar sprinkled on top. When I was a little girl, my mom served it to me this way.  Today, my four year old son decided he liked it that way best too.  

• Classic 100% Whole Wheat Bread
• from King Arthur flour
• (Printable Recipe)
• 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 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.

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.

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.

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.

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.

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.

Makes 1 loaf.