- 17 ounces warm water
- 1 tablespoon dry yeast
- 26 ounces whole wheat flour
- 1⁄2 ounce sugar
- 3⁄4 ounce non-fat powdered milk
- 1 ounce vegetable oil
- 1⁄2 ounce salt
Directions See How It's Made
- Dissolve the yeast in a small amount of water or, if you are using dry yeast, bloom the yeast as the package instructs.
- Using the 1 or 2 setting on your stand mixer with the dough hook attachment in place, add the water and yeast to the bowl of your mixer.
- Add the rest of the ingredients.
- Once the dough is formed to a smooth dough, turn it out onto your work surface.
- Place the dough into an oiled bowl and cover and place in a warm draft free location.
- When the dough has doubled in size, punch the dough down by pushing your fist into the center of the dough.
- Let it rise again and take it out of the bowl. Separate into 3 1-pound loaves. You can place the loaves into loaf pans if you like.
- Let the bread proof until doubled in size again. Putting them in an oven that has not been turned on is a good place for this.
- Take the proofed loaves out of the oven and preheat the oven to 400 degrees Fahrenheit.
- I like to egg wash the bread and then slash it, but you can skip the wash if you like.
- Bake until golden brown.