All Whole Wheat Bread Cockaigne

Let's Cook

1. Step 1.

   Combine in a large bowl or a stand mixer fitted with the paddle attachment: 6 cups (785g) whole wheat flour; ½ cup (45g) dry milk powder; 1 envelope (2 ¼ teaspoons) active dry yeast

2. Step 2.

   Stir in: 2 ¼ cups (530g) warm (105° to 115°F) water or milk; ¼ cup (85g) molasses or honey; 2 tablespoons (30g) butter, melted; 1 tablespoon salt

3. Step 3.

   Mix briefly, adding a little flour or liquid if necessary, just until the dough comes together. Cover and let the dough rest for at least 15 and up to 30 minutes.

4. Step 4.

   If using a mixer, remove the paddle and attach the dough hook. Knead the dough by hand or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.

5. Step 5.

   Grease two 9 × 5-inch loaf pans. Divide the dough in half, shape into loaves for pan-baking and place in the pans. Cover loosely with oiled plastic wrap and let rise until almost doubled in bulk, about 1 hour.

6. Step 6.

   While the dough rises, preheat the oven to 350°F.

7. Step 7.

   Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, about 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.