100 Whole Wheat Bread Recipe

How to Make 100 Whole Wheat Bread

1. Heat 1 cup of milk in a saucepan over medium heat until warm (do not boil).
2. Remove from heat and stir in 2 tablespoons of sugar, 1 teaspoon of salt, and 1/4 cup (1/2 stick) of unsalted butter until melted and combined.
3. Let the milk mixture cool to lukewarm.
4. In a large bowl, sprinkle 2 1/4 teaspoons of active dry yeast over 1/2 cup of warm water (105-115°F).
5. Let stand for 5 minutes until foamy. Stir in the lukewarm milk mixture.
6. Add 4 cups of whole wheat flour and beat vigorously with a wooden spoon until smooth.
7. Gradually add the remaining whole wheat flour (about 2-3 cups), mixing until a stiff dough forms.
8. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
9. Place the dough in a lightly greased large bowl, turning to coat.
10. Cover the bowl with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
11. Gently punch down the dough and turn it out onto a lightly floured surface.
12. Divide the dough in half.
13. Cover and let rest for 10 minutes.
14. Divide each half into two equal pieces.
15. Roll each piece into a 12-inch strip.
16. Twist two strips together. Repeat with the remaining strips.
17. Shape each twisted pair into a loaf and place in a greased 9x5x2 3/4 inch loaf pan.
18. Repeat with the remaining dough.
19. Brush the tops of the loaves with a little melted butter, margarine, or oil.
20. Let the loaves rise in a warm place until they almost double in size and reach the top of the pans (about 1 hour).
21. Preheat oven to 400°F (200°C).
22. Bake for 35-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
23. Remove loaves from oven and pans. Let cool completely on a wire rack before slicing. Brush with melted butter if desired.