Ingredients
- 1 cup 2% milk
- 2 tablespoons granulated sugar
- 1 tablespoon shortening
- 3/4 teaspoon kosher salt
- 3/4 teaspoon active dry yeast
- 1/4 cup warm water (~100-110F)
- 2 1/2 cups whole-wheat flour
Heat the Milk and Activate the Yeast
In a small saucepan, heat the milk until small bubbles form around the edge; do not let it come to a full boil. Pour the hot milk into the bowl of a stand mixer. Add the shortening and sugar to the bowl and stir until both have fully dissolved. Let the mixture cool until it is lukewarm, around 100-110F.
While the milk mixture is cooling, proof the yeast. In a small bowl, combine the 1/4 cup of warm water and the active dry yeast.
You can add a small pinch of sugar to help it along.
Let it sit for ~10 minutes. The mixture should become foamy and expand; this is how you know the yeast is active and ready.
Mix and Knead the Dough
Once the milk mixture has cooled, add the proofed yeast and the whole-wheat flour to the mixer bowl. Using the dough hook attachment, mix on a low speed for ~2 minutes, or until the dough comes together, clings to the hook, and pulls away from the sides of the bowl. Continue to knead on the same speed for another ~2-3 minutes.
The dough should be smooth and elastic.
Be careful not to overwork it, as whole wheat dough can become tough if kneaded for too long.
First Rise
Lightly grease a large bowl with a neutral oil. Shape the dough into a ball, place it in the bowl, and turn it over once to coat the entire surface with oil. Cover the bowl with a damp towel and place it in a warm spot (~80-85F) to rise for ~1 hour, or until it has nearly tripled in size.
Tip: If you don’t have a proofing setting on your oven, you can preheat it for just a few minutes, then turn it off to create a warm environment.
Second Rise (Optional)
Gently punch down the dough to release the gas and reshape it into a ball. Cover it and let it rise for a second hour in the same warm spot until it doubles in size.
This second rise isn’t strictly necessary, but it improves the final texture and flavor of the bread.
Shape the Loaf
Turn the dough out onto a lightly oiled work surface. Gently press the dough into a rectangular shape. Fold the top third of the dough down to the center and press to seal. Rotate the dough 180 degrees and fold the other third down over the first fold. Pinch the seam closed. Roll the dough into a tight log and place it seam-side down into a greased loaf pan.
Final Rise and Bake
Cover the loaf pan and let the dough rise in a warm place for another ~45-60 minutes, or until it has risen about 1 inch above the rim of the pan.
Preheat your oven to 400F.
Bake the loaf for 15 minutes at 400F, then reduce the oven temperature to 350F and continue baking for an additional ~30-35 minutes. The loaf is done when the crust is a deep golden brown and it sounds hollow when you tap the top.
For accuracy, the internal temperature should be between 190F and 200F.
Immediately remove the bread from the pan and let it cool completely on a wire rack before slicing.
100% Whole Wheat Bread
Ingredients
- 1 cup 2% milk
- 2 tablespoons granulated sugar
- 1 tablespoon shortening
- 3/4 teaspoon kosher salt
- 3/4 teaspoon active dry yeast
- 1/4 cup warm water ~100-110F
- 2 1/2 cups whole-wheat flour
Instructions
- Heat milk until bubbling at edges. Add shortening and sugar, stir to dissolve. Cool to lukewarm (100-110F).
- Combine yeast with warm water, let proof 10 minutes until foamy.
- Mix cooled milk mixture, proofed yeast, and flour with dough hook on low speed 2 minutes until dough forms.
- Knead 2-3 minutes until smooth and elastic.
- Place dough in oiled bowl, turn to coat. Cover with damp towel. Rise in warm spot 1 hour until tripled.
- Punch down dough, reshape into ball. Rise another hour until doubled.
- Shape dough into rectangle, fold into thirds, roll into tight log. Place seam-side down in greased loaf pan.
- Let rise 45-60 minutes until 1 inch above pan rim.
- Preheat oven to 400F. Bake 15 minutes.
- Reduce to 350F, bake 30-35 minutes until golden and internal temp reaches 190-200F.
- Remove from pan immediately. Cool completely on wire rack before slicing.
