This recipe is very similar to the Wonder Bread recipe. The ingredients:
- 6 cups KA White Whole Wheat flour
- 2 1/4 cups of water
- 1 1/2 teaspoons yeast
- 1 tbsp kosher salt
- 3 tbsp sugar
- 1/2 stick butter
Interesting- a little more water (because of the whole grain flour), a little more yeast(same reason).
Dissolve the sugar in 1 cup of water, then add 1 cup flour and the yeast and set aside. Work the butter into the remaining flour using the mixer, then add the salt to the flour. Finally, add the remaining water and then wait about 20 minutes.
Add the flour-yeast mixture to the rest of the flour and start kneading. Start at a lower speed, once the liquid is adequately absorbed increase the mixer speed up to about medium. Continue kneading until the dough gets smooth and glistens. It will not be as loose as the Wonder Bread dough.
From hear, follow the same steps as for the Wonder Bread. Allow to rise 2-3 hours, then shape the dough and allow to proof for about an hour. Stick it in a 400 degree oven on the middle rack until the crust turns a deep brown color, then allow the bread to cool for half-an-hour before eating.
I’ll just note that I allowed mine to proof too long and when I finally put it in the oven, it collapsed as it baked. Most likely because the oven spring caused it to become unstable. It still tastes OK, but it doesn’t look as nice.