Classic 100% Whole Wheat Bread
Classic 100% Whole Wheat Bread
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| Hands-on time: | |
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| Yield: | 1 loaf |
Ingredients
- 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 Baker's Special Dry Milk or 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.
Directions
1) 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.
2) 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.
3) 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.
4) 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.
5) 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.
Yield: 1 loaf.
Reviews
02/01/2012- I made this bread last weekend, my whole family loves it. The taste is amazing!!!
- 01/23/2012
- This bread is fantastic and so easy. I've made four loaves in the past week. I can't keep up with my family's appetite for this bread. My husband has been eating homemade bread his whole life - his mother made it out of financial necessity long before it was trendy - and he says this is hands down the best he has ever eaten. I have to make it when he is not home or he circles the kitchen and begs me to cut it before it has cooled. It also freezes beautifully and makes amazing toast.
I do have a question....the recipe states to first mix until the dough pulls away from the bowl. I've yet to see this happen, in fact I have to scrape the dough down quite a bit. So I just use the paddle hook until the ingredients are well combined and then switch to the dough hook. It doesn't seem to affect the dough, but I'm wondering if there is a reason for this happening.
This "visual queue" may not always occur. the method you are using is correct. Frank @ KAF.
- 01/18/2012
- 01/14/2012
- I've tried this recipe now about 5 times now. The first 4 were good, but this last is the best. Definitely delicious. I've been using a combination of molasses and dark honey for the sweetener. I can't seem to get a 190 degree loaf in 40 minutes though - seems like that temperature takes longer (it's hard for me to tell exactly how much longer though, since I've been taking it out and checking, and putting it back in.). I'm using two oven thermometers to confirm that I've got 350 degrees, and a Thermopen ( which I got from KAF) to check the bread itself. Any guesses as to what's going on here.
I am pleased this recipe has been a good one for you. I am not able to explain why you are not able to get a 190 degree reading. Keep in mind, there is carry over heat whereas the temperature will increase as it cools. Elisabeth
- 12/13/2011
- I have been baking bread since I was a teen, and have NEVER tried a whole wheat bread recipe as good as this one. My children crave it, even though they are white bread fans. The two loaves vanish in no time. Since I prefer a less heavy flavor, we use honey. It is the ONLY whole wheat bread made at our house. Try it, you won't be disapointed.
- 12/13/2011
- This is my favorite whole wheat bread. I make this all the time and the best part is, I can make it in my bread machine! I just put the salt in after the water, just because that is the way the manufacturer of my bread maker suggests. I only make this bread in my machine and it comes out perfect every time. FYI, I use the whole wheat setting and the ingredients don't start to knead right away giving the maker a while to pre-heat, and allowing the flavos to come together. YUM!
12/05/2011- Finally! I just baked this yesterday, and it came out perfectly beautiful, light, and delicious! Thank you, thank you, thank you!
- 11/20/2011
- Great. making it now for the 5th time. This is where i am right now: substituted 1/4c OJ, 1 1/2 all purpose flour, added 2/3 c grinded nuts/seeds. i live in hawaii so first rise is 1h and 2nd is 30 min. Then i put it on a pizza stone @350. WOW. next ill try an egg glaze and perhaps some ice cube steaming. Aloha.
- 11/13/2011
- Excellent recipe. My first succesful recipe using 100% ww flour.
I did the mixing in the bread machine using the dough option. I had to use way more water than the recipe says. I assume bcs I live in Colorado. The bread came beautiful. The consistency was great. Thanks KAF.
Yes, at altitude, you will need to make adjustments. Here is the chart: http://www.kingarthurflour.com/recipe/high-altitude-baking.html Frank @ KAF.
- 11/10/2011
- DELICIOUS!! I BAKED THIS BREAD TWICE. THE FIRST TIME, IT DIDN'T WORK AT ALL AND I THINK I DID SOMETHING WRONG. THE SECOND TIME I FOLLOWED THE STEPS AND I ADD TWO TABLESPOONS OF GLUTEN WHEAT AND CAME OUT A BEAUTIFUL BREAD.
