Julie’s version of Whole Wheat Bread

I don’t make this recipe as much as I used to but in my opinion nothing beats the smell or taste of fresh baked bread on a cold winter’s day in New England.  This is a variation of the Entire Wheat Bread recipe from the 13^th edition of the Fannie Farmer Cookbook which I’ve found to be versatile:  it can be made as one full size loaf or 4 mini loaves, it freezes well, it can be made the night before and baked the following morning or made in one day. 

Julie's version of Whole Wheat Bread

2 cups hot milk

½ cup molasses

1 ½ teaspoons table salt or 1 1/8 teaspoons kosher salt

1 package dry yeast

4 cups whole wheat flour 

In a large microwave safe bowl, heat milk by microwaving for about 4 minutes.  Add the molasses and salt to milk and let cool to lukewarm.  In a small bowl, proof yeast as per instructions on the package.  Add proofed yeast and flour to the first mixture.  Mix until all flour is absorbed and a somewhat sticky dough forms.  Seal bowl tightly with plastic wrap and let rise in a warm place until dough doubles in bulk or place on shelf in front of refrigerator and let rise overnight.    

Once dough has doubled, place oven rack on middle rung.  Preheat oven to 375 degrees farenheit.  Grease either one 9” loaf pan or four mini loaf pans.  If making one loaf, put dough in loaf pan.  If making four mini loaves, divide dough in quarters while still in bowl and put one quarter in one mini loaf pan.  

Bake bread for about 45 minutes or until toothpick inserted in center of loaf comes out clean.  Remove bread from pan and cool on rack.  Serve.  Store any leftover bread in air tight container or place in freezer safe storage container for freezing.  Frozen bread should be consumed within 3 months of baking. 

Whole Wheat Bread sliced and

ready to serve