Step 1

Heat the milk in the microwave until it is steaming, about 1 minute on high heat, although this will depend on your microwave.

Step 2

Stir in the molasses, salt, and butter. Continue stirring until the butter is melted.

Step 3

Transfer the milk mixture to the bowl of a stand mixer, and add the water, whole wheat flour, all purpose flour, and yeast.

Step 4

Mix with the dough hook (or a wooden spoon in a bowl if mixing by hand) until everything comes together.

Step 5

After mixing for a minute or so, the dough should come together and clear the sides and bottom of the bowl.

Step 6

If it is too wet and sticky to clear the bottom of the bowl, add a little more flour, a couple tablespoons at a time, until the dough clears the bottom of the bowl. It should be soft and slightly tacky to the touch, but not overly sticky.

Step 7

If the dough is really dry and the flour is not completely mixing in, add a bit more water, a tablespoon at a time, until the dough comes together into a smooth ball.

Step 8

Knead the dough with the dough hook on low speed for 7-8 minutes (10-12 by hand) until it is smooth and elastic.

Step 9

Move the dough to a lightly oiled bowl, turning it to coat, and cover it tightly with plastic wrap.

Step 10

Allow it to rise until doubled, about 60-90 minutes.

Step 11

Punch down the dough and turn it out onto a lightly oiled surface.

Step 12

Divide it into two pieces and shape each piece into a loaf.

Step 13

Place each loaf into an oiled 8x4 inch bread pan and cover lightly with plastic wrap (make sure the ends aren’t trapped, you don’t want it to stop the bread from rising).

Step 14

Allow the loaves to rise for 45 minutes to 1 hour, or until they have almost doubled.

Step 15

Preheat the oven to 400 degrees F.

Step 16

Bake the loaves for 28-32 minutes, until golden brown.

Step 17

Turn the loaves out onto a wire rack immediately, rub the tops of the loaves with butter if desired (this makes the crust a bit softer), and cool completely before slicing.