Whole Wheat Bread

Instructions

Add the milk and butter to a wide, shallow saucepan over medium heat.

Heat the milk mixture, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.

Remove from the heat and allow the milk to cool for 10 minutes, or until the temperature goes below 138.

Meanwhile, in a stand mixer combine the dry yeast and warm water. Let stand for 5-10 minutes until the yeast starts to bubble.

Add the cooled milk and honey to the mixer and stir to combine. Stir in whole wheat flour, all-purpose flour, and salt, mixing with the paddle attachment until a dough forms (it will be a bit sticky).

Switch to the dough hook and knead the dough on low speed for about 5 minutes, occasionally stopping to scrape the dough to the bottom of the bowl.

Transfer the dough to a large oiled bowl and cover with a clean kitchen towel. Put in a warm place to rise until doubled in size, about 1-1.5 hours.

Grease an 8x4-inch loaf pan.

Punch down the dough and transfer to a lightly floured surface. Use your hands to flatten the dough into a rectangular shape, about 8 inches wide and 11 inches long.

Fold the top of the dough over on itself, pressing to adhere. Then, take the top corners of the dough and pull them inward, pressing firmly. Roll the dough over on itself three more times, each time pressing it down to seal the edge. Place the log of dough into the prepared baking pan, seam-side down.

Cover the pan with a clean towel and allow to rise for 1 hour. Preheat oven to 350.

Bake for 30-35 minutes or until the inside of the loaf reaches 190.

Allow to cool in the pan for 20 minutes and then transfer to a wire rack to finish cooling.

Bread