2.5 cups (600 ml) hot liquid (water, or a mixture of milk and whole milk)
0.25 cup (60 ml) lukewarm water
0.25 cup (85 g) molasses
1.5 teaspoons (9 g) salt
0.25 yeast cake, dissolved in the lukewarm water
3 cups (360 g) all-purpose flour
3 cups (360 g) Graham flour (whole-wheat flour)
Instructions
1. Dissolve one-quarter of a yeast cake in 1/4 cup (60 ml) lukewarm water (approximately 105-110°F / 40-43°C) and allow to stand for 5-10 minutes until foamy and active — this is proofing the yeast, the process of confirming yeast viability before use.
2. In a large bowl, combine 2.5 cups (600 ml) hot liquid, 1/4 cup (85 g) molasses, and 1.5 teaspoons (9 g) salt. Stir until the molasses is fully dissolved. Allow the mixture to cool to lukewarm (around 105-110°F / 40-43°C) before proceeding.
3. Sift the Graham flour. Discard the bran remaining in the sieve — do not incorporate it into the dough.
4. Add the proofed yeast mixture to the cooled hot liquid mixture. Stir to combine.
5. Add the all-purpose flour and sifted Graham flour to the liquid mixture in portions, stirring after each addition, until a cohesive, slightly sticky dough forms. The dough will be denser than a white-flour loaf.
6. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth, elastic, and springs back slowly when poked with a finger.
7. Place the dough in a lightly greased bowl, cover with a clean cloth, and allow to rise in a warm place (75-80°F / 24-27°C) for 1.5-2 hours, until doubled in bulk — when pressed with a fingertip, the indentation should remain.
8. Punch the dough down, shape into two loaves, and place in two greased 9x5-inch (23x13 cm) loaf pans. Cover and allow to rise again for 45-60 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim of the pans and looks light and slightly domed.
9. Heat the oven to 375°F (190°C).
10. Bake for 35-40 minutes, until the tops are deep golden brown, the loaves sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads 195-200°F (90-93°C). If the tops brown too quickly, tent loosely with foil after 25 minutes.
11. Remove from pans immediately and allow to cool on a wire rack for at least 30 minutes before slicing.
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