Whole Wheat Bread

Ingredients

• 240 ml C water
• 60 ml C milk
• 3 tbs honey
• 1 packet active dry yeast or instant yeast
• 340 g whole wheat flour, plus more as needed
• 9 g tsp salt
• 45 g unsalted butter, cut into 6 pieces and softened

Directions

1. Prep: Heat water and milk to 105-115°F. In mixer bowl, combine with honey and yeast; proof 5-10 minutes until foamy.
2. Mix Dough: Add flour, salt, and butter. Mix 122 minutes, then knead on medium-low for ~8 minutes until smooth.
3. First Rise: Transfer to oiled bowl, turn to coat, cover, and let rise until doubled (~60 minutes).
4. Shape Loaf: Grease 9x5" pan. Punch down dough, roll into 9x13" rectangle, then roll up from short edge. Place seam-side down in pan.
5. Second Rise: Cover and let rise until loaf is just above pan (~45-60 minutes).
6. Bake: Preheat oven to 350°F (start 20 minutes before baking). Bake 35-45 minutes until internal temp reaches 200°F.
7. Cool: Rest in pan 15 minutes, then transfer to wire rack to cool completely.

Baking Timeline

Step	Direction	Time (min)	Notes
1	Proof yeast	10	In stand mixer bowl
2	Knead	8	Add flour, salt, and butter
3	Proof #1	60	Covered oiled container
4	Shape	10	De-gas, flatten, and roll
5	Proof #2	45	Covered buttered loaf pans, preheat oven @20 min
6	Bake	35
7	Rest and serve	10