100% whole wheat and molasses bread with old fashioned flavor. The crumb is velvety, soft, and moist - this is a good bread for people who prefer white sandwich bread because it has a similar texture.
5 ⅔cupsto 6 ⅔ cups King Arthur white whole wheat flour
½cupmelted butter cooled to room temperature
2teaspoonskosher salt
Instructions
Mix the molasses, yeast and water.
Let stand for 5 minutes, or until it begins to foam.
Melt the butter and add it to the milk.
Cool to 110F
By Mixer
Add 2 cups of flour to the yeast mixture and mix until well blended.
Let stand for abou 30 minutes (optional, but the texture of the finished bread will be better).
Change to kneading hooks.
Add the milk and butter mixture, salt, the gluten, and one cup of flour.
With the mixer on medium (or as manufacturer recommends) begin to knead the dough, adding a flour a half cup at a time until the dough forms a ball that is smooth, elastic, and only slightly sticky. You may need a little more or less flour than specified.
Knead on medium until smooth and elastic - for about 8 minutes total.
By Hand
Add enough flour to make a sticky, cohesive dough and turn out onto a floured surface.
Knead, adding flour a little at a time until the dough is smooth and slightly sticky.
Knead for about 15 minutes total.
First Rise
Lightly oil the ball of dough.
Place it in an oiled bowl and cover with a clean towel.
Put in a warm spot or a warming oven until it has nearly doubled, about 1 hour in the summer or 2 hours in the winter.
The dough has risen enough when you poke it with your finger and the dent remains.
Shape Loaves
Punch the dough down gently to deflate it.
Knead a few times by hand and the separate into two balls.
Form each ball into a smooth log and place in a greased bread pans. I used a glass 9x5 inch pan for these.
Let rise until the tops of the loaves are well rounded and above the edge of the pans, about 45 minutes.
Bake at 375F for 30 minutes or until loaves sound hollow when tapped.
For Soft Crust
Brush tops with butter immediately after you take them from the oven.
Turn bread pans on their sides and cover with a towel.
Let cool for 5 minutes.
Repeat with the other side for 5 minutes.
Carefully remove bread from pans and allow to finish cooling under a towel.