Whole Wheat Bread Recipe

Sky-watching people (and people-watching people) are spending the day celebrating Galileo Galilei’s telescope (400 years ago today).

Noodle-eating people are spending the day celebrating Momofuku Ando’s creation of instant ramen (51 years ago today).

Bread-eating people might want to spend this day baking and eating this terrifically yummy Whole Wheat and Molasses bread my dad made (a week ago today).

Recipe below.

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….For this bread, use the finest grind of stone-ground whole wheat flour you can find. Be sure to use a machine with a Whole Wheat cycle, otherwise your machine will labor too much during the kneading.

  1. Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Whole Wheat cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
  2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

1½-Pound Loaf

¾ cup water

¾ cup milk

2 tablespoons canola oil

¼ cup light molasses

4 cups whole wheat flour

3 tablespoons gluten

1¾ teaspoons salt

1 tablespoon SAF yeast or 1 tablespoon plus ½ teaspoon bread machine yeast

2-pound loaf

1 cup water

7/8 cup milk

3 tablespoons canola oil

1/3 cup light molasses

5 cups whole wheat flour

¼ tablespoons gluten

2½ teaspoons salt

1 tablespoon SAF yeast plus ½ teaspoon yeast or 1 tablespoon plus 1 teaspoon bread machine yeast

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from Beth Hensperger, The Bread Lover’s Bread Machine Cookbook, The Harvard Common Press, Boston, 2000, p124.

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