100% Whole Wheat Bread
241g liquid at 110 degrees F – I used 185g water and 56g 2% milk
50g vegetable oil
55g unsulphured molasses
397g whole wheat Flour
14g fresh yeast (or 7g dry)
4.3g kosher salt
¼ stick butter, softened
Heat the milk and water to 110 degrees. Crumble in the yeast, and add the molasses and honey. Stir to dissolve the yeast.
In the bowl of a stand mixer, add all of the ingredients except the butter. Using the dough hook, mix on low until the dough starts to pull away from the sides of the bowl. Let the dough rest for 25 minutes in the bowl; giving the flour a chance to absorb some of the liquid, and the bran to soften.
Using the dough hook, knead the dough for 7 minutes on medium speed (around 5 on a kitchen aide stand mixer)
Let the dough rise in the bowl for 1-2 hours at room temperature until doubled in size. Put the bowl in the fridge and leave overnight.
Remove dough from the fridge. Using lightly oiled hands, shape the dough 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 2-4 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 20 minutes. Then tent it lightly with aluminum foil and continue cooking for 30 additional minutes. 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 entire loaf with the softened butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
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