Ingredients
Dry Ingredients
- .25 c Dry Milk, (28g)
- 2 cs Bread Flour, (240g)
- 1 c Whole Wheat Flour, or White Whole Wheat, (113g)
- 1.25 cs King Arthur Super 10 Blend, (131g)
- 1 tbsp Vital Wheat Gluten, optional
- 1 tsp Salt (plain), (6g)
- 2.5 tsps Instant Yeast, (9g)
Wet Ingredients
- 1.33 cs Water, luke warm (301g)
- 2 tbsps Vegetable Oil, (25g)
- 1 tbsp Honey, (22g)
- 1 tbsp Molasses, (22g)
Directions
Weigh your dry ingredients or measure it by gently spooning it into a cup, then sweeping off any excess.(1)
Add all the wet ingredients, mixing and kneading them together to form a smooth, slightly sticky dough, adding more flour or water as needed. About 7 minutes on low/med speed (4 kitchen aid).
Cover and let rise in a warm spot for about an hour, until doubled in size.
Turn the dough out onto a lightly greased surface, shape it into a 8″ x 4″ log, and put it into a lightly greased 8 1/2″ x 4 1/4″ bread pan, gently flattening it to fill the pan.(2)
Cover the pan and allow the loaf to rise until it’s crested about 1″ over the rim of the pan.
Bake the bread in a preheated 375°F oven for 35 to 40 minutes, tenting with foil after about 20 minutes to prevent over-browning. Remove from the oven when it’s golden brown, and its interior temperature registers 190°F on an instant-read thermometer.
After 5 minutes, turn it out of the pan onto a rack to cool.