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This recipe was developed by Robyn Brown Sargent, one of our baker education specialists. She notes that we should expect a sticky dough with this brown bread -- but fear not, the bread machine handles this kind of dough well. Also, expect the finished loaf to have a flat top, or even sink a bit in the center.
One (2-pound) Loaf
2 cups (16 ounces) water
2 tablespoons (1 ounce) molasses or black treacle
2 teaspoons salt
3 1/2 cups (14 3/4 ounces) King Arthur 100% White Whole Wheat Flour
3/4 cup (3 5/8 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for Dough or Manual, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a sticky dough. Allow the machine to complete its cycle. Remove the dough.
Turn the sticky dough into a buttered 9 x 5-inch loaf pan. Cover with greased plastic wrap and let it rise for 20 to 30 minutes, until it reaches the top of the pan.
Bake the bread in a preheated 450°F oven for 10 minutes. Reduce the heat to 425°F and bake for an additional 35 minutes; the interior temperature of the finished loaf as measured on an instant-read thermometer should be about 190°F. Turn the bread out of the pan, and cool it on a rack before slicing. Yield: 1 loaf.
Nutrition information per serving (1/16 of loaf, 53g): 111 cal, <1g fat, 4g protein, 22g complex carbohydrates, 2g sugar, 3g dietary fiber, 269mg sodium, 159mg potassium, 2mg iron, 28mg calcium, 98mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 6, Autumn 2000 issue.