Whole Wheat Bread


As bread recipes go, this one is easy, and the rapid rise yeast speeds up the process. The resulting loaves have a good flavor and uniform texture, and they're not as heavy or dense as many whole wheat breads. After cooling, wrap the loaves in plastic wrap. The bread can be frozen or will keep at room temperature for 3 days. By the way, it makes excellent toast.


1 cup warm milk (110 degrees F)
3/4 cup warm water (110 degrees F)
3 tablespoons unsalted butter (melted)
1 tablespoon rapid rise dry yeast
3 tablespoons honey
2 tablespoons molasses
2 cups whole wheat flour
1 1/2 cups unbleached all-purpose flour (or bread flour)
1 tablespoon Kosher salt
1/3 cup sunflower seeds
1/3 cup white sesame seeds
1/3 cup rolled oats


Position a rack in the lower third of the oven and preheat the oven to 200 degrees F. When the temperature is reached, turn off the oven. Grease two 9 x 5 x 3-inch loaf pans and set aside.

Combine the milk, water, butter, yeast, honey, and molasses in a medium-size bowl and stir to combine.

Place the wheat flour, bread flour, and salt in the bowl of a standing mixer fitted with a dough hook. Mix briefly to distribute the ingredients.

Add the milk and yeast mixture to the flours and run the mixer on low speed for 2 minutes to combine. Turn the speed up to medium and knead for 5 minutes.

Add the sunflower and sesame seeds and the oats to the dough. Knead on medium speed for another 3 minutes.

Turn the dough out onto a lightly floured surface (either whole wheat or bread flour is fine here), and knead by hand for 1 minute, forming a round ball. Place the dough in a lightly oiled bowl, turning it so that all surfaces are coated. Cover with plastic wrap and place in the warm oven until the dough doubles in size, 40 to 60 minutes.

Turn the dough out onto a lightly floured surface and divide in half. Pat each piece into a 1-inch-thick rectangle that's 7 inches long. Roll each into a tight cylinder and pinch the seam firmly to seal. Place the dough, seam side down, in the prepared pans, and flatten it with your fingers so that the dough touches the sides and ends of the loaf pans.

Cover the loaf pans with plastic wrap and set in a warm, draft-free place until the dough doubles in size, 30 to 40 minutes.

Position a rack in the lower third of the oven and preheat to 375 degrees F. Bake the bread until an instant-read thermometer inserted 2 inches deep in the center of the bread registers 195 degrees F, 35 to 45 minutes. Remove the bread from the pans and cool on a wire rack.


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