This simple and tender whole wheat bread recipe is originally from the expert bakers at King Arthur Flour. I always double the recipe because if you're going to make 1 loaf, you might as well make two and pop one in the freezer for later--if it lasts that long.
Combine the water, oil, honey, flour, yeast, dry milk and salt in a large bowl and stir to make a rough dough. Cover the bowl with plastic wrap and leave for 10 to 15 minutes to allow the starches in the flour to absorb the liquids and begin to swell.
If kneading by hand, transfer the dough to a lightly floured countertop and knead until the dough becomes smooth, 6-8 minutes. If kneading in a stand mixer, knead the dough with the dough hook on medium speed for 5 minutes.
Place the dough into a lightly oiled bowl, cover and leave the dough to rise at room temperature until it has nearly doubled in volume and is pillowy, 1 1/2 to 2 hours.
Oil a 8 1/2" x 4 1/2" loaf pan. Transfer the dough to a lightly floured counter top and shape it into a log as follows: gently press the dough into a rough rectangle with the wide end facing your. Tuck the sides in in and then fold the bottom up toward the center, like rolling a burrito. Continue rolling and then roll the dough over so the seam is facing up. Use your fingers to pinch the seam.
Place the dough into the prepared loaf pan, cover with plastic wrap and leave the dough to rise at room temperature until the dough has risen above the rim, about 1 1/2 hours.
Preheat the oven to 350 degrees F with the rack in the middle position. Bake the bread until it is well browned, 35 to 40 minutes.
Cool the bread in the pan for 10 minutes before turning it out of the pan to cool on a rack completely before slicing.
Copyright 2021 Lynne Curry