Whole Milk Loaf Recipe

Bloom yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), 1 tsp of the granulated sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If it does not foam, discard and start with fresh yeast.

Warm milk and dissolve butter

Gently warm the whole milk in a small saucepan or microwave until lukewarm (about 95–105°F / 35–40°C). Add the softened butter to the warm milk and stir until the butter is mostly melted and incorporated. Cool slightly so the mixture is comfortably warm but not hot.

Combine wet ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine the milk/butter mixture and the remaining 1 tbsp granulated sugar. Add the foamed yeast mixture and stir briefly to combine.

Add dry ingredients

Add the fine salt, whole wheat flour, all-purpose flour, and vital wheat gluten (if using) to the wet mixture. Start mixing on low speed until the ingredients come together into a shaggy dough. If mixing by hand, use a wooden spoon until a rough dough forms.

Knead the dough

Increase mixer speed to medium-low and knead with the dough hook for 8–10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn onto a lightly floured surface and knead for 10–12 minutes. The final dough should be tacky but not sticky; add up to 2 tbsp additional all-purpose flour, 1 tsp at a time, if excessively sticky.

First rise

Lightly oil a large bowl. Shape the dough into a ball and place it in the bowl, turning once to coat with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Shape for the loaf pan

After the dough has doubled, gently deflate it by pressing the center. Turn it out onto a lightly floured surface and shape into a loaf: flatten into a rectangle about 8 x 10 inches, fold the short side into the center, roll tightly toward the opposite short side, pinching the seam to seal. Tuck the ends under to make a neat cylinder that will fit an 8.5 x 4.5-inch (standard) loaf pan.

Second rise in pan

Lightly grease the loaf pan with butter or oil. Place the shaped loaf seam-side down in the pan. Cover loosely with greased plastic wrap or a lightly oiled shower cap and let rise in a warm place until the dough reaches about 1 inch above the rim of the pan, about 45–60 minutes.

Preheat oven and prepare wash

About 20 minutes before baking, preheat the oven to 350°F (175°C). In a small bowl, whisk together the large egg and 1 tsp cold water to make an egg wash.

Apply egg wash and score (optional)

When the loaf has finished its second rise, gently brush the top with the egg wash using a pastry brush, avoiding deflating the dough. If desired, make one shallow lengthwise slash with a sharp knife or lame to control how it expands.

Bake

Place the loaf on the middle rack and bake at 350°F (175°C) for 28–34 minutes, or until the top is deep golden brown and the internal temperature reaches 190–200°F (88–93°C) when measured with an instant-read thermometer inserted into the center. If the crust browns too quickly, tent loosely with foil for the last 10 minutes.

Brush with butter and cool

Remove the loaf from the oven and immediately brush the top with the optional melted butter for a softer, shinier crust. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool completely (at least 1 hour) before slicing to ensure best texture and even slices.