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One Hundred Percent Whole Wheat Bread

This whole wheat bread is neither overly dense nor aggressively healthy tasting. It’s just delicious, hearty and spectacularly good for you.

8½ cups (2 liters) whole wheat flour (approximately), divided

4½ tsp. (22 ml) (2 envelopes) quick-rise instant yeast

2½ tsp. (12 ml) salt

1½ cups (375 ml) water

1½ cups (375 ml) milk

¼ cup (60 ml) honey, maple syrup or molasses

¼ cup (60 ml) butter or vegetable oil

In a large mixing bowl, stir together 4 cups (1 liter) of the flour (only part of the flour — pay attention!), the yeast and salt.

In a saucepan, or in a microwave-safe bowl, combine the water, milk honey (or other sweetener) and butter or oil. Heat on the stove or in the microwave until very warm to the touch — don’t boil. Add warm liquid to the flour mixture and beat with an electric mixer for 2 minutes on high speed (or by hand with a wooden spoon) until it forms a gooey but homogenous dough. Now, stirring by hand with a wooden spoon, add the remaining flour, ½ cup (125 ml) at a time, until the dough becomes too difficult to stir. Turn the dough out onto a well-floured surface, and knead by hand until smooth and elastic, sprinkling with additional flour to keep the dough from sticking to either your hands or the table — about 6 to 8 minutes. When the dough feels just damp — not sticky — it’s ready to rise. You might not need to use the entire amount of flour. (Properly kneaded dough should have about the same consistency as your earlobe when you pinch it.)

Place the dough in a large oiled bowl, and turn the dough over to oil the top. Cover with plastic wrap and place it in a warm spot to rise until doubled — about 30 to 45 minutes.

Now uncover the dough, make a fist and punch down to deflate it. Turn the dough out onto a floured surface and knead it a few times. Let rest while you prepare the baking pans.

Grease two 9 x 5-inch (23 x 13 cm) loaf pans or cookie sheets (depending on how you want to shape and bake the loaves). Divide the dough in half and form two loaves — using whatever shaping method you like. Place in the prepared pans, cover and let rise again, until not quite double — about 30 minutes.

Preheat the oven to 375°F (190°C).

Place loaves in the oven and bake for 35 to 40 minutes, until loaves are golden brown and sound hollow when you tap them with your finger. Let cool on a rack for at least a little while.

Makes 2 loaves.