Add 10 ounces of the flour and the yeast to the
Process 5 seconds to combine. Pour on the water all at once and process 15 seconds.
Scrape the bowl and process 15 seconds more. With the work bowl covered, leave the
dough alone for 1 hour. It will more than double in bulk.
Add the oil, molasses, egg, and salt and process 15
Add the remaining 5 ounces whole wheat flour and
process for 1 minute.
Scrape the bowl, and let the dough rest for 5
minutes to allow this last addition of flour to absorb the liquid.
Process without stopping for 1 1/2 minutes. The dough will be very sticky and elastic
and it will not look like it could possibly become bread.
Lightly oil a 3-quart bowl, or coat it with cooking
spray. Scrape the dough into the bowl and turn to coat all surfaces.
Pick up the dough, squish it between your hands, and shape it into a ball. Return to
the bowl, cover tightly with plastic wrap, and let rise at room temperature
until the dough has almost tripled in volume and almost reaches the top of the bowl,
1 to 1 1/2 hours, depending on room temperature.
Coat an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with
cooking spray. Turn the dough out onto a lightly oiled surface (cooking spray
is okay), and pat it gently into a rectangle measuring about 9 x 12 inches.
With a short side facing you, roll the dough tightly like making a cinnamon roll.
Pinch to seal and crimp the ends to make a loaf. Place the loaf seam-side down
in the pan and tamp it gently in place so the dough touches all surfaces.
Cover loosely with a shower cap or sprayed plastic wrap and let rise at room
temperature until the center of the loaf domes up 2 inches above the pan rim,
about 1 hour.
About 30 minutes before the loaf is ready to bake, adjust an oven rack to the lower
third position, put a heavy baking sheet on the rack, and preheat the oven to
Remove the plastic wrap from the loaf and set the
pan on the baking sheet. Bake for 40 to 45 minutes, until the loaf is
well-browned and sounds hollow when you tip it out of its pan and rap its bottom.
Measured with an instant-read thermometer, the interior temperature of the loaf will be
about 200 degrees. Cool the loaf completely, 2 to 3 hours, then wrap airtight.
Slices make excellent toast.
Makes one whole-wheat sandwich loaf, about 1 1/2 pounds.