This hearty high-fiber, moist loaf features the delightfully nutty flavor of malted wheat.

2 teaspoons instant yeast
1 cup (8 ounces) water
2 tablespoons (7/8 ounce) vegetable oil
2 tablespoons (1 ounce) brown sugar
1 3/4 (7 ounces) cups King Arthur Traditional or White Whole Wheat Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 1/4 ounces) malted milk powder
1/2 cup (2 ounces) malted wheat flakes
1 1/2 teaspoons salt

Mix and knead together all of the ingredients—by hand, mixer, or bread machine—until the dough is smooth and supple, 6 to 8 minutes. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan.

Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Its interior will register 195°F on an instant-read thermometer when it's done. Remove the bread from the oven, turn it out of the pan, and cool it on a rack before slicing. Yield: 1 loaf, 16 slices.

This recipe reprinted from The Baker's Catalogue, Spring, 2005.