Ingredients

1 2⁄3    cups warm (105-110°F) water

1½       tablespoons molasses

2¼       teaspoons active dry yeast

3½       cups whole wheat flour, divided

2¼       cups unbleached, all-purpose or bread flour, divided

½         cup nonfat dry powdered milk

4          tablespoons unsalted butter, at room temperature

2          teaspoons salt

Instructions

Place warm water, molasses, and yeast in the Cuisinart™ mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly. While yeast is proofing, combine 3 cups whole wheat flour and 1¾ cups bread flour with powdered milk and salt. Add the flour mixture to the yeast mixture with the unsalted butter. Insert the dough hook and mix on speed 2 for 2 minutes.

Combine remaining flours and reserve.

Continuing on speed 2, add the combined remaining flour one tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm, draft-free place until volume is doubled.

Lightly coat two 8x4x3-inch loaf pans with unsalted butter or cooking spray. Punch dough to deflate. Divide into 2 equal portions. Shape into loaves and place in prepared pans. Cover and let rise until nearly doubled.

About 15 minutes before baking, preheat oven to 375°F. Place loaves in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pans and cool on a wire rack.

Bread slices best when allowed to cool completely before cutting. If top of bread is too crispy for your taste, brush with butter for a softer crust.

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