Whole wheat bread

Combine water, butter and molasses in a small saucepan and heat over medium heat until the butter melted. Remove the pan from heat and let the mixture cool down to 50 – 55oC/ 120 – 130oF.

In a large mixing bowl, combine 2 cups of flour with salt and yeast. Add the butter mixture into the flour mixture and mix until moistened.

Continue adding the flour into the bowl, about ¼ cup at a time, and mix until getting a firmly dough. Transfer the dough to a floured surface and knead until smooth and elastic, about 5 – 8 minutes. Form the dough into a ball and place in a greased bowl, turning to coat. Cover the bowl with plastic wrap and leave in a warm place to rise until doubled in size, about 1 hour.

Uncover the bowl and punch down the risen dough. Let the dough sit for 10 minutes.

Transfer the dough to the floured surface and roll out into a 25x30 cm/ 10x12 inch rectangle. Roll the rectangle dough and place into a 13x23 cm/ 9x5 inch greased loaf pan. Cover the pan with plastic wrap and leave the dough to rise until doubled in size again, about 30 minutes.

Once ready, preheat the oven to 190oC/ 375oF. Bake the dough for 30 – 40 minutes or until golden brown.

Once done, remove the pan from the oven. Let the bread loaf cool in the pan for 10 minutes before transferring to a wire rack to cool down completely.