Yield: 4 loaves
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: Bread


  • Stand mixer
  • digital scale
  • mixing bowls
  • proofing Bucket



  • 28 grams instant yeast
  • 126 grams honey
  • 60 grams unsalted butter softened
  • 28 grams kosher salt
  • 880 grams tap water 100° F
  • 700 grams whole wheat flour
  • 700 grams bread flour*
  • 84 g NFDM nonfat dry milk
  • 14 g distilled vinegar



  • Place yeast, flour, NFDM, in mixer bowl stir for 2 minutes to mix well with dough hook.
  • Stir in wet ingredients, honey, vinegar mix for 2 minutes.
  • Gradually stir in water until the dough holds together enough to clean the sides of the bowl.
  • Mix on stir for 2 minutes. After the dough comes together increase speed to 2 for 5 minutes.
  • Add butter knead for 5 minutes.
  • Add salt knead for 5 minutes.
  • Grease a large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover: let rise in warm place until doubled in bulk.
  • Generously grease 4 (8 x 4 ½ inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in 600 g portions. Round into balls, seal cut edges, let dough bench rest for 15 minutes.
  • Shape dough into loaves; place in pans. Cover: with flour sack cloth, let rise in warm place until dough is 1 inch above rim of pan.
  • BAKE: 35 to 40 minutes at 375 F. or 30 to 35 minutes in a 325 F. convection oven until bread is done
  • Brush with melted butter. (optional)
  • Cool completely, about 1 hour.