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A hearty wheat bread lightly flavoured with molasses.
molasses
wheat bread
Place water, molasses, and yeast in the Cuisinart
®
mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly. While yeast is proofing, combine 5
cups (1.25 L) whole wheat flour, and 3 cups (750 ml)
bread flour with powdered milk and salt. Add the flour
mixture to the yeast mixture with the unsalted butter.
Insert the dough hook and mix on speed 2 for 2
minutes. Combine remaining flour and reserve.
Continuing on speed 2, add the remaining flour one
tablespoon (15 ml) at a time until a dough ball forms
that clings to the dough hook and cleans the sides of
the bowl. Set timer for 4 minutes and the speed to 3 to
allow the dough to knead. Transfer the dough to a
clean bowl, cover with plastic wrap and let rise in a
warm, draft-free place until volume is doubled.
Lightly coat two 9x5x3-inch (23 x 13 x 6 cm) loaf pans
with unsalted butter or cooking spray. Punch dough to
deflate. Divide into 2 equal portions. Shape into loaves
and place in prepared pans. Cover and let rise until
nearly doubled. About 15 minutes before baking,
preheat oven to 375°F. (190°C) Place loaves in preheat-
ed oven and bake for 35 to 40 minutes, until bread is
browned and sounds hollow when tapped. Remove
from loaf pans and cool on a wire rack. Bread slices best
when allowed to cool completely before cutting. If top
of bread is too crispy for your taste, brush with butter
for a softer crust.
625 ml 2½ cups warm
(105-110°F [40 - 45°C])
water
40 ml
2½ tablespoons molasses
18 ml
3½ teaspoons active dry
yeast
1.3 L
5
1
⁄
3
cups whole wheat
flour,
divided
825 ml
3
1
⁄
3
cups bread or
unbleached,
all-purpose
flour,
divided
175 ml
¾ cup nonfat dry
powdered
milk
90 ml
6 tablespoons unsalted
butter, at room
temperature
15 ml
1 tablespoon salt
Makes two loaves, about 1 pound 15 ounces (925 g) each
