Ingredients
- Warm Water (105-115°F / 40-46°C): 1 ½ cups (360 ml) – Crucial for activating the yeast. Too hot will kill it, too cold and it won’t activate properly.
- Active Dry Yeast: 2 ¼ teaspoons (1 standard packet or 7g) – The magic ingredient that makes your bread rise.
- Molasses (Unsulphured): ¼ cup (60 ml) – Adds characteristic color, a hint of sweetness, and moisture. You can substitute with honey or maple syrup, but molasses gives that classic brown bread flavor.
- Melted Unsalted Butter (or Olive Oil/Coconut Oil): ¼ cup (60 ml / 57g) – Adds richness, flavor, and helps create a softer crumb.
- Salt: 1 ½ teaspoons (9g) – Essential for flavor and controlling yeast activity.
- Whole Wheat Flour: 3 ½ to 4 cups (420g to 480g) – The star of the show, providing fiber, nutrients, and a hearty flavor. The exact amount can vary depending on humidity and flour brand.
- Optional: Vital Wheat Gluten: 1 tablespoon (8g) – If you want a lighter, chewier loaf, especially if using 100% whole wheat flour, this can help improve the texture.
- Optional: Egg Wash (1 egg beaten with 1 tablespoon of water): For a shiny, golden crust.
- Optional: Rolled Oats or Seeds (like sunflower, pumpkin, or flax): For topping or mixing into the dough for added texture and nutrition.
Instructions
- Activate the Yeast (Proofing):
- In a large mixing bowl (or the bowl of your stand mixer), pour in the warm water. The temperature is key here – use a thermometer if you have one.
- Sprinkle the active dry yeast over the water.
- Add a pinch of sugar or a teaspoon of the molasses to the water. This gives the yeast a little food to kickstart its activity.
- Let the mixture sit for 5-10 minutes. It should become foamy or bubbly. If it doesn’t, your yeast may be old or the water temperature was off. It’s best to start over with fresh yeast if this happens.
- Combine Wet Ingredients:
- Once the yeast is foamy, stir in the remaining molasses and the melted butter (or oil). Mix well to combine.
- Add Dry Ingredients:
- To the wet mixture, add the salt and 3 cups (360g) of the whole wheat flour (and vital wheat gluten, if using).
- If using a stand mixer, use the dough hook attachment and mix on low speed until the flour is incorporated.
- If mixing by hand, use a sturdy wooden spoon or spatula to combine the ingredients until a shaggy dough forms.
- Knead the Dough:
- Stand Mixer Method: Increase the speed to medium-low and continue to knead for 7-10 minutes. Gradually add more flour, ¼ cup at a time, only if the dough is excessively sticky and not pulling away from the sides of the bowl. The dough should be smooth, elastic, and slightly tacky to the touch.
- Hand Kneading Method: Turn the shaggy dough out onto a lightly floured surface. Begin kneading, folding the dough over itself and pushing it away with the heel of your hand. Rotate the dough a quarter turn and repeat. Continue kneading for 10-15 minutes. Add small amounts of flour to the surface as needed to prevent sticking, but avoid adding too much, which can make the bread dense. The dough is ready when it’s smooth, elastic, and springs back when lightly poked.
- First Rise (Bulk Fermentation):
- Lightly grease a large clean bowl with a little oil or cooking spray.
- Form the kneaded dough into a ball and place it in the greased bowl, turning it once to coat the entire surface with oil. This prevents a dry crust from forming.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel.
- Place the bowl in a warm, draft-free place to rise. This could be a slightly warmed (then turned off) oven, near a sunny window (but not in direct hot sun), or on top of your refrigerator.
- Let the dough rise for 60-90 minutes, or until it has doubled in size. The exact time will depend on the temperature of your kitchen.
- Shape the Loaf:
- Once doubled, gently punch down the dough to release the air.
- Turn the dough out onto a lightly floured surface.
- Gently pat or roll the dough into a rectangle, roughly the length of your loaf pan (a standard 9×5 inch loaf pan is ideal).
- Tightly roll up the rectangle, starting from one of the shorter ends, to form a log. Pinch the seam and the ends closed to seal.
- Grease your loaf pan with butter or cooking spray. You can also line it with parchment paper for easy removal.
- Place the shaped dough, seam-side down, into the prepared loaf pan.
- Second Rise (Proofing):
- Cover the loaf pan loosely with plastic wrap (grease the top of the plastic wrap if it might touch the dough) or a damp kitchen towel.
- Let the dough rise again in a warm, draft-free place for another 30-60 minutes, or until it has risen about 1 inch above the rim of the pan. Don’t let it overproof, as this can cause it to collapse during baking.
- Preheat Oven and Bake:
- About 20 minutes before the second rise is complete, preheat your oven to 375°F (190°C). Position an oven rack in the center of the oven.
- Optional: If you want a shiny crust, gently brush the top of the risen loaf with the egg wash. If you’re adding oats or seeds, do this after the egg wash so they stick.
- Once the oven is preheated and the dough has completed its second rise, place the loaf pan in the center of the oven.
- Bake for 30-40 minutes. The bread is done when the crust is a deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer. If you don’t have a thermometer, you can tap the bottom of the loaf; it should sound hollow.
- If the top of the bread starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time.
- Cool the Bread:
- Carefully remove the loaf pan from the oven.
- Immediately turn the bread out of the pan and onto a wire cooling rack. If you leave it in the pan, the bottom will become soggy from steam.
- Let the bread cool completely before slicing, ideally for at least 1-2 hours. This is a crucial step! Slicing hot bread can result in a gummy texture as the internal structure is still setting.
Nutrition
- Serving Size: one normal portion
- Calories: 130-160