Directions

1. 1

   In a large mixing bowl, combine the warmed water, molasses, and active dry yeast. Stir to blend well and let the mixture stand for about 5 minutes, until it becomes foamy and the yeast activates. Meanwhile, stir the melted butter into the warmed milk and cool the mixture to 110°F if needed.

2. 2

   Add 2 cups of the whole wheat flour to the yeast mixture and stir with a wooden spoon until the ingredients are well blended, forming a thick slurry. Cover the bowl with a clean towel and let it rest for about 30 minutes to develop flavor—this autolyse step will improve the final texture, though it is optional.

3. 3

   Transfer the dough to an electric mixer fitted with a dough hook attachment. Add the milk and butter mixture to the bowl along with the kosher salt, vital wheat gluten, and an additional 1 cup of flour. Set the mixer to medium speed and begin kneading, adding the remaining flour in half-cup increments.

4. 4

   Continue mixing on medium speed, adding flour gradually until a smooth, elastic dough forms that is only slightly sticky. This should take approximately 8 minutes of total kneading time. Adjust the flour amount as needed—some flour may be absorbed differently depending on humidity.

5. 5

   Turn the dough out onto a lightly floured surface and knead by hand, adding flour a little at a time, until the dough becomes smooth, elastic, and only slightly tacky. This hand-kneading phase should take about 15 minutes. Shape the dough into a ball, then coat it lightly with oil.

6. 6

   Place the oiled dough ball into a greased bowl and cover it with a clean, damp towel. Set the bowl in a warm location (a warming oven set to its lowest temperature works well) and allow the dough to rise until it has nearly doubled in size—about 1 hour in warm weather or up to 2 hours in cooler conditions. The dough has risen sufficiently when a finger poke leaves an indentation that does not spring back.

7. 7

   Gently punch down the risen dough to deflate it, then knead it a few times by hand to release excess gas. Divide the dough into two equal portions and shape each into a round ball. Form each ball into a smooth oblong loaf and place them into two greased 9x5-inch bread pans.

8. 8

   Cover the pans loosely with a towel and let the loaves rise again in a warm location until the tops are well rounded and rise noticeably above the rim of the pans—approximately 45 minutes.

9. 9

   Preheat the oven to 375°F. Once the loaves have fully proofed, place them in the oven and bake for 30 minutes, until the loaves sound hollow when gently tapped on the top.

10. 10

    Immediately upon removing the bread from the oven, brush the top of each loaf with a small amount of butter. Carefully tip the bread pans on their sides (so the bread lies horizontally) and drape with a clean towel to trap steam and keep the crust soft.

11. 11

    After 5 minutes, flip each loaf to rest on its other side for another 5 minutes, still covered with the towel. Then, carefully turn each loaf out of its pan and place it upright on a cooling rack. Cover the hot loaves with the towel and allow them to cool completely to room temperature before slicing.