Molasses Sandwich Bread

Source: Theresa Krebs

Yield: 1 Pullman or 2 9-inch loaves

Servings: 12

The key to soft, pillowy, whole wheat bread is to use less flour. This dough can be sticky to work with, but the end result is worth it!
This is the first sandwich bread that my kids actually prefer to store bought. We make 2 recipes a week!
-Theresa Krebs, VSA Teacher

Ingredients:

1⁄3 Cup olive oil

1⁄3 Cup molasses

2 Teaspoons salt

1 Tablespoons yeast

3 Cups hot water

5 Cups whole wheat flour

1 Packet instant oatmeal

2 Tablespoons vital wheat gluten optional, but makes a nicer loaf

Directions:

Mix wet ingredients, salt, and yeast together. Add in flour and gluten. Knead in mixer or by hand for 10

minutes. The dough will be extremely wet; do NOT panic! The whole wheat flour will continue to absorb

the moisture. If you add more flour, the loaf will be very dense and heavy. Let rise in mixing bowl until

doubled. Punch down and shape; because the dough is so wet, make sure your hands are greased. Put in

1 large Pullman pan or 2 9-inch bread pans that have been well-greased. Rise in pans until doubled again.

Bake 25-30 minutes at 375.