2 ½ cups (350g) Cascade Milling Organic Whole Wheat Flour

2 Tbsp (27g) olive oil

1 cup (244g) milk

2 Tbsp (25g) sugar

2 tsp (8g) active dry yeast

1 tsp (6g) salt

***Need a 5”x9” (14cm x 23cm) bread pan***

1. In a large mixing bowl, mix the lukewarm (90°F to 100°F) milk with the sugar and the yeast. Let sit for 10 minutes until the yeast is activated and foamy.

2. In a large bowl, mix Cascade Milling Organic Whole Wheat flour with the salt. Add to the yeast mixture slowly as you mix with a dough hook. Mix so it starts forming a ball, add the olive oil. Knead for 5 minutes. The dough should not stick to the bowl.

3. Turn on the oven to the minimum setting (usually 170°F). When the oven reaches 100°F, turn off the oven.

4. Transfer the dough to a lightly floured board and finish kneading for 2 to 4 minutes.

5. Fold and place in a greased 5”x9” (14cm x 23cm) bread pan.

6. Place the bread pan in the oven to raise for 30 minutes or until doubled in volume.

7. Pull the bread out of the oven and pre-heat the oven to medium heat (350°F or 177°C).

8. Bake for 35 minutes or until it is a nice brown crust. The bread should feel firm and should register 190°F in the core.

9. Remove from the oven and let sit for 5 minutes before taking it out of the pan and letting cool on a wire rack.

10. Serve with butter and jam or make tasty PB&J!