The molasses adds just a hint of sweetness in this tasty wheat bread.
Makes one loaves, about 1¼ pounds each
1 cup warm (105°F to 115°F) water
1 tablespoon molasses
2¼ teaspoons (1 standard packet) active dry yeast
2½ cups whole-wheat flour
1½ cups bread or unbleached, all-purpose flour, divided
¼ cup nonfat, dry powdered milk
1½ teaspoons kosher salt
4 tablespoons unsalted butter, cut into ½-inch pieces and at room temperature
Unsalted butter or nonstick cooking spray for loaf pan
Nutritional information based on 2-ounce serving: Calories 204 (21% from fat) • carb. 34g • pro. 6g fat 5g • sat. fat 3g • chol 13mg • sod. 278mg • calc. 29mg fiber 4g
- Place water, molasses, and yeast in Cuisinart® mixing bowl. Attach the dough hook and let stand until mixture is foamy and bubbly, about 5 to 10 minutes.
- While the yeast is proofing, combine whole- wheat flour and 1 cup of the bread or all-purpose flour together with the dry milk, salt and butter. Once the yeast mixture proofs, add the flour mixture and butter to the bowl.
- Start mixing on Speed 2, gradually increasing to Speed 3 in order to pick up all of the ingredients. Should the mixture require more flour, add the reserved ½ cup, 1 tablespoon at a time.
- Once a dough ball forms, continue kneading for about 5 to 6 minutes.
- 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 a 9 x 5-inch loaf pan with unsalted butter or cooking spray. Punch dough to deflate. Shape into a loaf and place into prepared pan. Cover and let rise until nearly doubled.
- About 15 minutes before baking, preheat oven to 375°F. Place loaf in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped.
- Remove from loaf pan 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.