Bread is a popular topic around here and we are back with your much requested 100% whole wheat loaf. I have to admit--whole wheat bread is an acquired taste here in the US where we have been so conditioned to flavorless white flours.

So don't be discouraged if your family doesn't grab on to this right away. You can add a bit of white flour to ease them in if needed, but this recipe really is written for use with all whole wheat (make my beginner white bread video and swap up to half of the flour with whole wheat to it if you'd like to).

Today I'll be showing you how to temper the bitterness wheat bread can have while still getting a tender, flavor-complex loaf that's just begging for some butter and jam.

Get the recipe: https://www.kingarthurbaking.com/reci...

Milk powder: https://rachelballard.thrivelife.com/...

USA Pan loaf pan: https://amzn.to/3dFNhiG (affiliate link)

How to activate yeast:    • How to activate dry yeast (Be sure it...  

The full white bread video with plenty of extra details:    • How to make a loaf of bread from scra...  

Join the Feast and Farm email community and bake better breads: https://delicate-waterfall-4366.ck.pa...

Ingredients:
1 to 1 1/8 cups (227g to 255g) lukewarm water
1/4 cup (50g) vegetable oil
1/4 cup (85g) honey, molasses, or maple syrup
3 1/2 cups (397g) King Arthur White 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 (28g) Baker's Special Dry Milk or nonfat dry milk
1 1/4 teaspoons (8g) salt