This 100% whole wheat molasses bread has a delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.This whole wheat bread is not dense or dry at all ..
For this bread we will be needing
1 – 1 1/2 cups lukewarm water
1/4 cup vegetable oil
1/4 cup molasses ( can be substituted for Honey or Maple syrup too )
3 1/2 cups Whole Wheat Flour
2 1/2 teaspoons instant yeast rapid rise yeast
1/4 cup nonfat dried milk powder
1 1/4 teaspoons salt
In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl .
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for dough making
This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
Transfer the dough to a lightly greased bowl , cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 + hour.
Transfer the dough to a lightly oiled work surface, and shape it 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 till the center has crowned about 1″ above the rim of the pan.
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; this will yield a soft, flavorful crust.
Cool completely before slicing. Store the bread at room temperature.