King Arthur Flour’s Classic Whole Wheat Bread – No Bread Machine!

I want to try making more homemade bread and buy less bread from the grocery store. It just tastes better and makes your house smell soooo good.

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I’ve tried several recipes and a lot of times, something went wrong. This time with this recipe, it went great! I’ve had instances where I didn’t bake it long enough, it was doughy in the center. I’ve also seen times where it deflated or was really tough. Who knows if it was me or the recipe. All I know is that things went right this time.

I got this recipe from King Arthur Flour.

Classic Whole Wheat Bread

From King Arthur Flour

Yield:  one 8.5 x 4.5 inch loaf

Ingredients

  • 1 to 1 ¼ cups lukewarm water
  • 1/4 cup vegetable oil
  • 1/4 cup honey, molasses, or maple syrup
  • 3 ½ cups whole wheat flour
  • 2  ½ tsp instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
  • 1/4 cup nonfat dried milk
  • 1 ¼ tsp salt

Directions

  1. In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
  2. Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
  3. Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
  4. Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.
  5. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

I had my stand mixer to knead the dough with the dough hook attachment. I used molasses for the syrup/sugar portion.

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Then you keep the dough hook working until it’s a smooth ball that forms.

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There’s almost nothing on the sides.

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Let it rise and then form it into a log.

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Then bake it. Eventually the log fills up the pan.

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Make sure you let it cool in the pan. I think that’s a mistake I made before, I cut the bread right after it came out. It deflated like a balloon. Then enjoy any which way you like.

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I am a huge cream cheese person, so I had one side with cream cheese topped with an egg. The other side with cream cheese and strawberry jam. Throw it all down with a cup of coffee.

 

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