No-Knead 100% Whole Wheat Molasssas Bread, Easy As 123..3456

“If you have kid helpers you can set up the ingredients in "easy as 123 -- 3456" mode. Place the ingredients out in a row in order with their proper measuring spoon and then count 123...3456 as you measure each item out.”
READY IN:
2hrs 10mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
  2. If you have kid helpers you can set up the ingredients in "easy as 123 -- 3456" mode. Place the ingredients out in a row in order with their proper measuring spoon and then count 123 -- 3456 as you measure each item out.
  3. Using a 1/2 cup measuring cup fill it 1 time with orange juice and pour it in Mixing Bowl #1.
  4. Using a cup measuring cup fill it 2 times and pour it in to Mixing Bowl #1.
  5. Using a tablespoon measuring spoon fill it 3 times with molasses and pour it into Mixing Bowl #1.
  6. Using the same tablespoon measuring spoon fill it 3 times with honey and pour it into Mixing Bowl #1.
  7. Using a teaspoon measuring spoon fill it 4 times with yeast and dump it into Mixing Bowl #1.
  8. Stir the yeast mix in Mixing Bowl #1 all together, let stand until bubbly on top.
  9. Using a 1/2 teaspoon measuring spoon fill it 5 times and dump it into Mixing Bowl #2.
  10. Using a cup measuring cup fill it 6 times with wheat flour and dump it into Mixing Bowl #2.
  11. Also add in 1/2 cup powdered milk.
  12. Stir all the dry contents in Mixing Bowl #2.
  13. After the yeast mix is bubbly pour it into Mixing Bowl #2 and add in the final 1/2 cup oil. Mix these ingredients together well. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan.
  14. Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.
  15. Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.

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