organic whole wheat sandwich bread
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recipe that Henrietta got from King Arthur Flour
just adjusted the liquid content (more water and added 1/2 cup of milk) so will have to experiment with this recipe to fix the problems, first. meanwhile, the other recipe from KAF is better: 100% Whole Wheat Sandwich Bread.
added an autolyse step.
just adjusted the liquid content (more water and added 1/2 cup of milk) so will have to experiment with this recipe to fix the problems, first. meanwhile, the other recipe from KAF is better: 100% Whole Wheat Sandwich Bread.
added an autolyse step.
Ingredients
1 cup (8 oz) lukewarm water 
1/2 c (4 oz) milk, room temperature
3 3/4 cups (15 oz) King Arthur 100% Organic White Whole Wheat Flour*
2 1/2 teaspoons instant yeast
2 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons salt
1/4 cup (1/2 oz) Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1 5/8 oz) potato flour OR
3/4 cup (1 5/8 oz) dried potato flakes
5 tablespoons (2 1/2 oz) butter, melted
Directions
1. autolyse:
1. in a large bowl, combine milk, water and flour.
2. set aside and cover for 30 minutes.
1. in a large bowl, combine milk, water and flour.
2. set aside and cover for 30 minutes.
2. mixing the dough:
add the rest of the ingredients to the bowl, and mix and knead--by hand, mixer, or bread machine--until you've made a fairly smooth and cohesive dough.
add the rest of the ingredients to the bowl, and mix and knead--by hand, mixer, or bread machine--until you've made a fairly smooth and cohesive dough.
3. rise:
place it in a lightly greased bowl, cover the bowl, and allow it to rise for 60 to 90 minutes, until it's expanded a bit. it won't have doubled in size, but should feel puffy when you squeeze it.
place it in a lightly greased bowl, cover the bowl, and allow it to rise for 60 to 90 minutes, until it's expanded a bit. it won't have doubled in size, but should feel puffy when you squeeze it.
4.
shaping the dough and the final rise:
1. lightly grease a 9" x 5" loaf pan.
2. gently shape the dough into a smooth log; there's no need to punch it down, just stretch and round it to fit into the pan.
3. place it in the pan, smooth side up, cover the pan, and allow the loaf to rise for about 90 minutes, till it crowns over the rim of the pan by ¾" or so.
4. towards the end of the rising time, preheat the oven to 350°F.
1. lightly grease a 9" x 5" loaf pan.
2. gently shape the dough into a smooth log; there's no need to punch it down, just stretch and round it to fit into the pan.
3. place it in the pan, smooth side up, cover the pan, and allow the loaf to rise for about 90 minutes, till it crowns over the rim of the pan by ¾" or so.
4. towards the end of the rising time, preheat the oven to 350°F.
5. baking:
1. bake the bread for 25 minutes.
2. lightly tent it with aluminum foil, and bake for an additional 15 minutes, or until the center registers 190ºF on an instant-read thermometer.
3. remove it from the oven, and turn it out of the pan onto a rack to cool.
1. bake the bread for 25 minutes.
2. lightly tent it with aluminum foil, and bake for an additional 15 minutes, or until the center registers 190ºF on an instant-read thermometer.
3. remove it from the oven, and turn it out of the pan onto a rack to cool.
6. run a stick of butter over the top of the
hot loaf, if desired, for a softer crust. allow the bread to cool
completely before slicing.
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