100% Whole Wheat Bread

This simple and hearty loaf of bread is made with 100% whole wheat flour. Makes one 9x5-inch loaf.

Course Snack

Cuisine American

Prep Time 20

Cook Time 30

Servings slices

Calories 180

Author Annalise Sandberg

In a small saucepan, heat the water, butter, and molasses over medium heat until butter is melted. Remove from heat and let cool for about few minutes (to 120-130°F).
In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, the salt, and yeast. Add the liquids and mix on low until moistened.
Continue to mix on low and add the remaining flour ¼ cup at a time until dough is firm and almost clears the sides of the bowl, but still feels tacky to the touch. You may not need all 4 cups of flour.
Continue to knead the dough for 2-4 minutes more until dough is smooth and elastic (doesn't immediately break when you pull a pinch of it off.)
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1 hour (if using instant/quick rise yeast rise time will be about 30 minutes). Punch down the dough, and let sit for 10 minutes.
On a lightly floured surface, roll dough out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough and into a greased 9x5-inch loaf pan.
Cover with plastic wrap and let rise again until doubled again, 30 minutes. Meanwhile, preheat oven to 375°F.
Bake for 30-40 minutes, until loaf is golden brown. Let cool in pan 10 minutes, then transfer to a wire rack to let cool completely. Brush with a bit of melted butter to make the loaf shine, if desired.

Yields: 9x5-inch loaf

Recipe from Red Star Yeast.