Steps
- Mix 3½ cups of white whole wheat flour, 1 cup of lukewarm water, ¼ cup of vegetable oil, ¼ cup of honey, 2½ teaspoons of instant yeast, ¼ cup of nonfat dry milk and 1¼ teaspoons of table salt. Cover and rest for 20-30 minutes.
- Knead on a lightly oiled surface with oiled hands for 6-8 minutes, until smooth and supple, adding a little water if needed.
- Place in a lightly greased bowl, cover and let rise for 1-2 hours, until puffy.
- Gently deflate and shape into an 8in / 20cm log. Place in a greased 8½ × 4½in / 22 × 11cm loaf pan.
- Cover and let rise for 1-2 hours, until the center stands 1in / 2.5cm above the rim. Preheat the oven to 350°F / 175°C near the end of the rise.
- Bake for 35-40 minutes, tenting with foil after 20 minutes, until the center reaches 190°F / 88°C. Turn out onto a wire rack and cool completely before slicing.