Whole Wheat Bread

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Proofing Active Dry Yeast If you're using active dry yeast instead of instant yeast (which can be added directly to the ingredients), add warm water and sugar to a large bowl or the bowl of your stand mixer. Sprinkle the yeast over the top and let it sit for 5 minutes. If using instant yeast, skip this step.

Step 2

Add flour, water, instant yeast (or proofed active dry yeast) sugar, oil, and salt into the bowl of a stand mixer. Stir until the dough begins to pull away from the sides of the bowl

Step 3

If kneading by hand, transfer the bread dough to a very lightly floured surface, oil your hands, and knead for 6 to 7 minutes or until smooth. If kneading in a stand mixer, using the dough hook, knead for 5-7 minutes at medium speed until smooth. Adjust the dough with additional flour or water if necessary.

Step 4

Transfer the dough to an oil-coated bowl and let rise in a warm place for 1-2 hours, or until the dough becomes puffy. It may not double in size.

Step 5

Coat an 8 1/2 x 4 1/2 inch loaf pan and set aside. Then, gently deflate the dough and shape it into an 8-inch log, pinching the seam and the ends together tightly. Place the dough, seam side down, in the prepared pan and cover loosely.

Step 6

Let the bread rise for 1-2 hours, or until the center has crowed about 1 inch above the rim. Preheat the oven to 350℉ near the end of this last rising.

Step 7

Uncover the loaves and place them in the oven. Bake for 35 to 40 minutes or until a digital thermometer registers between 180° 190°F. If desired, tent a sheet of foil over the loaf after 20 minutes to prevent over-browning.

Step 8

Remove the bread from the oven and from the loaf pan. Transfer to a rack to cool completely before slicing. Brush melted butter or olive oil over the warm bread for a delicious crust as it cools.