humid, more when weather is dry)
4½ tsp. (2 packets) active dry yeast
½ cup oil
½ cup molasses or honey
½ cup nonfat dry milk powder
2½ tsp. salt
7 cups whole wheat flour
Spill ¼ glass of the warm water into an expansive bowl and sprinkle the yeast on top. Permit to sit for around 10 minutes or until the mixture bubbles. Include the staying warm water, oil, molasses or nectar, milk powder, salt, and about a large portion of the flour.
With a substantial wooden spoon, blend the fixings together and after that beat for around 5 minutes, step by step including more flour until the mixture starts to force far from the vessel. (You can likewise utilize an electric blender for this part.)
Place the batter ball on a clean, floured work surface and massage for 8 to 10 minutes, including flour just as required. Try your hardest to use as meager flour as would be prudent the objective with entire wheat is to have a delicate batter that isn't excessively dry.
Place the batter ball in a huge, decently lubed dish. Roll the batter around the vessel until all surfaces have been lubed. Spread the dish with a clean towel and let climb until twofold, around 1½ to 2 hour.
Punch down the dough, knead again for a minute or two, and place it back in the greased bowl, making sure that all surfaces are once again greased. Cover with a towel and let rise again until nearly double, about 1 to 1½ hours.
Punch down dough and shape into 2 loaves. Place the loaves in greased loaf pans and cover again with the towel. Let rise until about 1 inch above the top of the pans.
Preheat oven to 350°. Bake 35 to 40 minutes. If the top crust looks like it’s getting too dark, cover it with an aluminum foil tent for the last 15 minutes. When baking is complete, turn out the loaves onto a cooling rack and allow to cool completely before slicing. For a softer crust, rub some butter over the top crust as soon as the loaves are out of the oven.
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