Operating instructions

22
A hearty wheat bread lightly flavoured with molasses.
molasses
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Place water, molasses, and yeast in the Cuisinart
®
mixing bowl. Let stand 5 to 10 minutes until mixture is
foamy and bubbly. While yeast is proofing, combine 3
cups (750 ml) whole wheat flour, and 1¾ cups (425 ml)
bread flour with powdered milk and salt. Add the flour
mixture to the yeast mixture with the unsalted butter.
Insert the dough hook and mix on speed 2 for 2
minutes. Combine remaining flours and reserve.
Continuing on speed 2, add the combined remaining
flour one tablespoon (15 ml) at a time until a dough ball
forms that clings to the dough hook and cleans the side
of the bowl. Set timer for 4 minutes and the speed 3 to
allow the dough to knead. Transfer the dough to a
clean bowl, cover with plastic wrap and let rise in a
warm, draft-free place until volume is doubled.
Lightly coat two 8x4x3-inch (20 x 10 x 6 cm) loaf pans
with unsalted butter or cooking spray. Punch dough to
deflate. Divide into 2 equal portions. Shape into loaves
and place in prepared pans. Cover and let rise until
nearly doubled. About 15 minutes before baking,
preheat oven to 375°F. (190°C) Place loaves in preheat-
ed oven and bake for 35 to 40 minutes, until bread is
browned and sounds hollow when tapped. Remove
from loaf pans and cool on a wire rack. Bread slices best
when allowed to cool completely before cutting. If top
of bread is too crispy for your taste, brush with butter
for a softer crust.
400 ml 1²/
³
cups warm
(105-110°F [40 - 45°C])
water
25 ml 2½ tablespoons molasses
11.25 ml 2¼ teaspoons active dry
yeast
875 ml 3
½ cups whole wheat
flour, divided
550 ml 2
¼ cups bread or
unbleached, all-purpose
flour, divided
125 ml
½ cup nonfat dry
powdered milk
60 ml 4 tablespoons unsalted
butter, at room
temperature
10 ml 2 teaspoons salt
Makes two loaves, about 1¼ pounds (625 g) each