- 2 cups [500 mL] hot milk
- 1/3 cup [80 mL] molasses
- 1 1/2 teaspoons [7.5 mL] salt
- 1 pack active dry yeast
- 1/4 cup [60 mL] warm water
- 4 1/3 cups [1.80 L] whole-wheat flour
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- Mix together hot milk, molasses and salt into a large bowl; leave to cool until lukewarm.
- Stir yeast into warm water; let stand for 5 minutes to dissolve.
- Add yeast and whole-wheat flour to milk/molasses mixture; beat well.
- Cover and let rise into a warm environment to double in bulk.
- Beat briefly; turn into a greased loaf pan.
- Cover and let rise once more, to not quite double in bulk.
- Preheat oven to 375°F [190°C].
- Bake bread into preheated oven for 45 minutes.
- Unmold bread; cool on rack.
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