100% Whole Wheat Bread

This hearty sandwich bread has a wonderful flavour.

Prep Time 15

Cook Time 35

Resting Time 1 10

Total Time 2

Servings 1 Loaf

1 ⅓ cup Water *See Note Below
⅓ cup Whole Milk
4 tbsp Unsalted butter
2 tbsp Honey
3 cups Whole Wheat Flour can add up to 1/2 cup more if necessary * See Note Below
2¼ tsp Instant Yeast
1 ¼ tsp Kosher Salt

Combine the water, milk, honey and unsalted butter in a medium sauce pan and warm to 110°F.
Add mixture to the bowl of your stand mixer and turn on low speed.
Add the flour, yeast and salt to the stand mixer. Mix for approximately 2 to 3 minutes or until the dough is smooth and elastic and then let rest for 10 minutes covered.
Flatten the dough into a rectangle that is around 12 x 7 inches. Starting at the short end of the rectangle, roll the loaf up making sure to seal the loaf as you go. Smooth the ends down and pinch the final seam. (see video for details on this).
Place the loaf, seam side down, in the loaf pan and cover and let rise in a warm location until double in size; approximately 1 hour.
When there is about 15 minutes left in your rise time, preheat your oven to 375°F.
When the dough has doubled in size, bake the loaf in the centre of the oven for 25 to 35 minutes. You can check if it is done but tapping the bottom and it will sound hollow.
Remove from the pan and cool on a wire rack before cutting into it.

A lovely viewer contacted me about the quantity of flour for this recipe. I use stone-ground whole wheat flour from a local mill. It is a dense flour, much more dense than the whole wheat flour from the grocery store. I tried the recipe using grocery store whole wheat flour and the dough was very wet and difficult to work with. If you are using a fine ground whole wheat flour, please cut the water back by 1/2 cup and that should result in better dough for you.