Classic 100% Whole Wheat Bread

I've tried a few different wheat bread recipes, and this one is our favorite.

3½ cups whole wheat flour
1 1/3 cups water
¼ cup vegetable oil
¼ cup honey, molasses, or maple syrup
¼ cup nonfat dried milk
1 ¼ tsp. salt
2 ½ tsp. instant yeast OR 1 packet active dry yeast in 2 Tbs. water

Mixing:
In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for “dough” or “manual.”) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping:
Transfer the dough to a lightly oiled work surface, and shape it into in 8-inch log. Place the log in a lightly greased 8 ½ x4 ½-inch loaf pan. Cover the pan loosely with lightly greased plastic wrap, and allow it to rise for about 1 hour, or until it’s crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking:
Bake the bread in a preheated 350 oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should read 190 at the center of the loaf). Remove the bread and cool completely before slicing. Store in a plastic bag at room temperature.