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
While Waiting For The Milk To Cool, Proof The Yeast
While waiting for the milk mixture to cool, proof the yeast by placing 1/4 cup of warm water and the active dry yeast into a small bowl.
You can also add a small amount of sugar to help the yeast along.
After adding the yeast to the warm water, set the bowl aside and let sit for approximately 10 minutes.
Once the yeast has activated, it will become foamy and have risen; this is an indication that the yeast is active.
Mix and Knead The Dough
Once the milk is cool enough to use in the dough, add the proofed yeast and whole wheat flour to the bowl of the mixer.
With the dough hook in place, combine all ingredients on low speed for 2 minutes or until the dough ball comes together and will cling to the dough hook and pull away from the sides of the bowl.
Continue mixing at low speed for an additional 2-3 minutes.
The finished dough ball will be smooth and elastic.
Be careful not to over-mix the dough as it will become tough if mixed too long.
For your first rise, lightly oil a large bowl with vegetable oil, form the dough into a ball, and place it in the bowl, turning it once so that there is oil on all sides.
Use a damp towel to cover the bowl and put it in a warm area (approximately 80°F-85°F) for about 1 hour, or until the dough has nearly tripled in size.
If you do not have a proofing setting on your oven, you can preheat your oven for just a few minutes to help create warmth.
The second rise of your dough will help improve the final flavour and texture of your bread, but it’s not required.
Once you’ve punched down the dough gently, reshape back into a ball and cover the bowl with a towel.
Place the bowl back in the warm spot for another hour (approximately doubling in size).
Take the dough out of the bowl gently onto a lightly oiled work surface and press the dough gently into a rectangle.
Fold the top third into the middle and seal.
Turn the dough around and place the bottom third over the folded over top third and seal.
Roll the dough up tightly and place into a greased loaf pan with the seam facing down.
Cover with a towel or plastic wrap.
While your dough rises for another 45-60 minutes (approximately 1 inch above the rim of the pan), preheat oven to 400°F.
Bake for 15 minutes at 400°F, then turn the temperature down to 350°F and bake for approximately 30-35 minutes longer or until the crust is golden brown and the top sounds hollow when tapped.
Check the internal temperature for accuracy, and it should be between 190°F and 200°F.
Remove from the pan immediately and let the bread 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.
