100% whole wheat and molasses bread with old fashioned flavor. The crumb is velvety, soft, and moist - this is a good bread for people who prefer white sandwich bread because it has a similar texture.
1 Mix the molasses, yeast and water.
2 Let stand for 5 minutes, or until it begins to foam.
3 Melt the butter and add it to the milk.
4 Cool to 110F
By Mixer
1 Add 2 cups of flour to the yeast mixture and mix until well blended.
2 Let stand for abou 30 minutes (optional, but the texture of the finished bread will be better).
3 Change to kneading hooks.
4 Add the milk and butter mixture, salt, the gluten, and one cup of flour.
5 With the mixer on medium (or as manufacturer recommends) begin to knead the dough, adding a flour a half cup at a time until the dough forms a ball that is smooth, elastic, and only slightly sticky. You may need a little more or less flour than specified.
6 Knead on medium until smooth and elastic - for about 8 minutes total.
By Hand
1 Add enough flour to make a sticky, cohesive dough and turn out onto a floured surface.
2 Knead, adding flour a little at a time until the dough is smooth and slightly sticky.
3 Knead for about 15 minutes total.
First Rise
1 Lightly oil the ball of dough.
2 Place it in an oiled bowl and cover with a clean towel.
3 Put in a warm spot or a warming oven until it has nearly doubled, about 1 hour in the summer or 2 hours in the winter.
4 The dough has risen enough when you poke it with your finger and the dent remains.
Shape Loaves
1 Punch the dough down gently to deflate it.
2 Knead a few times by hand and the separate into two balls.
3 Form each ball into a smooth log and place in a greased bread pans. I used a glass 9x5 inch pan for these.
4 Let rise until the tops of the loaves are well rounded and above the edge of the pans, about 45 minutes.
5 Bake at 375F for 30 minutes or until loaves sound hollow when tapped.
For Soft Crust
1 Brush tops with butter immediately after you take them from the oven.
2 Turn bread pans on their sides and cover with a towel.
3 Let cool for 5 minutes.
4 Repeat with the other side for 5 minutes.
5 Carefully remove bread from pans and allow to finish cooling under a towel.
