Norwich, Vt. – King Arthur Flour, America’s oldest flour company and baking authority, proclaims Classic 100% Whole Wheat Bread as the 2014 recipe of the year.
“It’s simple, delicious, not complicated, and makes you feel good about what you're feeding your family,” says King Arthur Flour recipe developer P.J. Hamel. “It's one of our ‘guaranteed’ recipes and it has lots of favorable reviews.”
The recipe is also a perennial favorite. Year after year, whole wheat bread is the #1 recipe searched for on the company's website, kingarthurflour.com.
“We are proclaiming this as the recipe of the year because we believe it’s what is needed right now,” says King Arthur Flour Marketing Director Tom Payne. “Just as Pantone scans the fashion and design world to ascertain what the color of the year should be, we’ve scanned food media and popular culture. With all of the misinformation and bad information about wheat and whole grains right now, we’ve chosen a whole wheat recipe as our first in what we intend to be an annual tradition of proclaiming a baking recipe of the year.”
About King Arthur Flour
Founded in 1790, King Arthur Flour is America’s oldest flour company and premier baking resource, offering ingredients, mixes, tools, recipes, educational opportunities, and inspiration to bakers everywhere. The company’s high-quality flour is available in supermarkets nationwide. Additionally, more than 1,000 tested and trusted baking tools and ingredients are available through King Arthur Flour’s Baker’s Catalogue, online at kingarthurflour.com, and at The Baker’s Store in Norwich, Vermont. King Arthur Flour has been employee owned since 1996.
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Classic 100% Whole Wheat Bread
Ingredients
- 1 to 1 1/4 cups lukewarm water*
- 1/4 cup vegetable oil
- 1/4 cup honey, molasses, or maple syrup
- 3 1/2 cups King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour
- 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
- 1/4 cup Baker's Special Dry Milk or nonfat dried milk
- 1 1/4 teaspoons salt
- *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
Directions
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1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary. |
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2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. |
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3) Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. |
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4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center. |
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5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature. |
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Yield: 1 loaf. |
Source: King Arthur Flour
