ALL WHOLE WHEAT BREAD COCKAIGNE
Two 9 × 5-inch loaves
A heavier, coarser bread than those made partly with white flour, but one with excellent flavor.
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
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
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.
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.
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.
While the dough rises, preheat the oven to 350°F.
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.