King Arthur Classic 100% Whole Wheat Bread

 I have tried many a whole wheat bread recipe… this one is a keeper.  I’ve made it three times in the last three weeks with awesome results each time. I don’t actually use King Arthur flour – I grind my own from hard white wheat. I doubled the recipe each time to make two loaves and it works great. This is a great one to try when you are wanting a very classic, soft, wheat bread that is best served warmed with a little butter and honey.

100% Whole Wheat Bread
 From the King Arthur website
Makes 1 loaf

1 to 1 1/4 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups King Arthur Premium 100% Whole Wheat Flour
2 1/2 teaspoons 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 1/4 teaspoons salt
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

Directions

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 floured surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. If you don’t want to do this by hand a stand mixer works great too. This dough should be soft, yet still firm enough to knead. Add additional flour, if necessary.

Transfer the dough to a lightly greased bowl, cover it, and allow the dough to rise till puffy but not necessarily doubled in size, about 1 to 2 hours, depending on how warm your kitchen is.

Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 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.

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.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Rub the crust with a stick of butter. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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