100% whole wheat sandwich bread

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light, not dense at all. potato adds moistness so it's not dry, either. and it's 100% whole wheat flour. butter adds a nice flavor without making it too greasy.

recipe from King Arthur's Whole Grain Baking via Breadtopia . Breadtopia also discusses how to adapt this recipe for use with a sourdough starter i/o yeast if you want to truly be old-school and be prepared for the zombie apocalypse when going to the grocery store is out of the question.

very easy recipe to make, mainly due to the high amount of instant yeast allows for a quick and high rise (i cut back as it seemed like alot and did fine with less).

added autolyse step to see how that will affect the bread.

yields:
1 bread loaf (8 1/2 x 4 1/2 inch)
Ingredients
3 c (12 oz / 341 gr) traditional whole wheat flour
1 c (8 fl oz / 237 mL) lukewarm water
2 tbsp (1 fl oz / 30 mL) orange juice (about 1/2 a small orange)
4 tbsp (2 oz / 57 gr) unsalted butter; cut into 6 pieces
1/2 c (1 oz / 28 gr) dried potato flakes OR
3 tbsp (1 oz / 28 gr) potato flour
1/4 c (.75 oz / 21 gr) instant nonfat dry milk
1 1/4 tsp salt
1 1/2 tsp instant yeast
3 tbsp (1.25 oz / 36 gr) sugar
 
Directions
1. autolyse:
1.  in a large bowl, combine flour and water.
2.  set aside and cover for 30 minutes.
2. mixing:
1.  add the rest of the ingredients and stir till the dough starts to leave the sides of the bowl.
2.  transfer the dough to a lightly greased surface, oil your hands (if necessary), and knead it for about 10 minutes, or until it begins to become smooth and supple.
3.  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.
3. shaping:
1.  transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
2.  place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread 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.
4. baking:
1.  bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
2.  test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
5. cooling and storing:
remove the bread from the oven, and cool it on a wire rack before slicing. store the bread in a plastic bag at room temperature.
 
Notes:
note: dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. so if you're kneading by hand, you may want to let the dough rise longer than 90 minutes.

-increase the water by a tablespoon at a time, if you live in a very dry place; or if you're making this bread during the winter, when flour tends to be drier.

-
potato flour in this case is potato flakes ground up very fine and not potato starch. it attracts and holds water leading to a moist, yeast bread.

orange juice is there to mellow potential bitterness from the wheat.

substitutions

-  you can sub Active Dry for Instant but you need to dissolve in a little bit of the lukewarm water (110ºF, preferably), first.

Categories:
Dish   BreadCooking Method   Baked
Main Ingredient   Rice/GrainsPrep Time   more than 2 hours
Cooking Time   45 minutes 
Features   High-Fiber, Low-Calorie, Low-Fat, Low-Sodium, Vegetarian




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