0.25 cup (50 g) granulated sugar OR 1/3 cup (80 ml / 110 g) molasses
1 teaspoon (6 g) salt
0.5 yeast cake, dissolved in 1/4 cup (60 ml) lukewarm water
4 cups (540 g) whole wheat flour
Instructions
1. Scald the milk (scalding: heat over medium until small bubbles form around the edge and steam rises, approximately 180°F / 82°C — do not boil) and remove from heat.
2. Stir the sugar or molasses and the salt into the hot milk. Allow the mixture to cool to lukewarm, approximately 105–110°F (40–43°C), warm to the wrist but not hot.
3. Dissolve the half yeast cake in 1/4 cup (60 ml) lukewarm water and let it stand 5 minutes until foamy, confirming the yeast is active.
4. Add the dissolved yeast mixture and 4 1/2 cups (540 g) whole wheat flour to the cooled milk mixture. Beat vigorously with a wooden spoon until a smooth, cohesive dough forms and pulls away from the sides of the bowl.
5. Cover the bowl with a clean cloth or plastic wrap and let the dough rise in a warm place (75–80°F / 24–27°C) until doubled in bulk, approximately 1 to 1 1/2 hours. The dough is ready when a finger pressed 1/2 inch (1.3 cm) into the surface leaves an indentation that does not spring back.
6. Beat the risen dough down firmly with a wooden spoon. Grease two 8.5 x 4.5-inch (22 x 11 cm) loaf pans. Divide the dough between the pans so each is approximately one-half full.
7. Let the dough rise again in the pans in a warm place until it reaches just below the rim but has not quite doubled in bulk, approximately 45 minutes to 1 hour. Whole wheat dough should not quite double during this final rise.
8. While the dough is finishing its second rise, heat the oven to 375°F (190°C).
9. Bake the loaves for 35–45 minutes, until the tops are deep brown, the loaves sound hollow when tapped on the bottom, and an instant-read thermometer inserted in the center reads 190–200°F (88–93°C). If the tops brown too quickly, tent loosely with foil after the first 25 minutes.
10. Turn the loaves out onto a wire rack immediately and allow to cool at least 30 minutes before slicing.
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