• 1 to 1 1/8 cups (227g to 255g) lukewarm water

  • 1/4 cup (50g) vegetable oil

  • 1/4 cup (85g) honey, molasses, or maple syrup

  • 3 1/2 cups (397g) King Arthur Premium 100% Whole Wheat
Flour, White Whole Wheat Flour, or Organic White Whole Wheat Flour

  • 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe

  • 1/4 cup (35g) Baker's Special Dry Milk or nonfat dried milk

  • 1 1/4 teaspoons salt

  • Instructions

    In a large bowl, combine all of the ingredients and stir until the dough starts to leave the s >bread
    machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.
    Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

    Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread
    to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
    Bake the bread
    for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.