Classic Whole Wheat Bread

Spice made whole wheat bread the other day from the recipe on the back of King Arthur's Whole Wheat Flour.

The bread as great. I think it would be great sandwich bread because it could be sliced fairly thinly. We also enjoyed it with butter on it. Yum. Spice said that she put in all molasses, but next time she would do half molasses and half honey. I think you could make lots of changes like that to this bread, and it would still work out.

Classic Whole Wheat Bread

From King Arthur's Flour

1 packet active dry yeast dissolved in 2 tablespoons water

1 1/3 cups lukewarm water

1/4 cup vegetable oil

1/4 cup honey, molasses, or maple syrup

3 1/2 cups wole wheat flour

1/4 cup nonfat dried milk

1 1/4 teaspoons salt

Combine all the ingredients in a large bowl and stir. Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, until dough becomes smooth and supple. Transfer dough to a lightly greased bowl, cover and allow dough to rise, about 60 minutes.

Transfer the dough to a lightly oiled work surface and shape into an 8-inch log. Place log in a lightly greased 8 1/2 by 4 1/2-inch loaf pan, cover with plastic wrap and allow to rise 30 to 60 minutes.

Preheat oven to 350 degrees. Bake for about 40 minutes, tenting it lightly with aluminum foil after about 20 minutes.