Mennonite Whole Wheat Bread

A traditional Mennonite whole wheat bread recipe that has been pulled from Pennsylvania farmhouse kitchens for generations. The dual sweeteners are the signature: molasses for deep, mineral-rich flavor and color, and honey for floral sweetness and tender crumb. Either alone makes a fine loaf; together they make this one distinct.

The 60-percent whole wheat to 40-percent white flour ratio is doing real work here. Pure whole wheat bread runs dense and crumbly. The bit of white flour adds enough gluten development for a soft, sliceable interior while keeping the nutty character of the whole wheat intact.

This is a hearty dough that takes some shoulder, as the directions warn. Whole wheat flour absorbs more water and develops gluten more slowly than white. Plan to knead for a solid 10 minutes before the dough turns smooth and elastic. The two-hour first rise is non-negotiable; the dense flour mix needs the extra time to develop.

Pro Tips

• Warm water for the yeast should be 105 to 110°F (40 to 43°C). A drop of water on your wrist should feel just slightly warm.
• Add the molasses and honey to softened butter, not melted. Melted butter shocks the yeast when combined.
• Knead until the dough passes the windowpane test (stretch a small piece thin enough to see light through without tearing). Underkneaded loaves rise unevenly.
• Let loaves rise the full hour in pans, even if they look ready earlier. Whole wheat needs the extra time for proper oven spring.
• Tap a baked loaf on the bottom; a hollow sound means done. Underbaked loaves sound dull and dense.

Variations

• Add ½ cup rolled oats and a tablespoon of wheat germ to the dough for an even heartier multigrain version.
• Stir in ½ cup raisins and 1 teaspoon cinnamon for a sweet breakfast loaf.
• Brush risen loaves with milk and sprinkle with sesame or sunflower seeds before baking for a seeded crust.