Friday, August 23, 2013

100% Whole Wheat Sandwich Bread


This whole wheat bread is so great for sandwiches. While it definitely has a whole wheat taste, it is still soft and moist and easy to slice. The secret ingredients? Orange juice to mellow the flavor (you can't taste it at all), and potato flour, to absorb and retain moisture.

When I first got into bread baking, this was the first whole wheat bread that I tried. While it was tasty, it was kind of misshapen and lumpy after baking. That's before I learned about "oven spring." This is the rise that a loaf of bread does right after being introduced to a hot oven. If the loaf is not over risen, it will "spring up" in the oven. 

When baking bread with whole wheat, I now put the loaf in the oven while it is still slightly under proofed and let the oven take over. How do you know when the loaf is ready? Just when the middle of the loaf has just crested over the top of the pan by about 3/4 inches. I actually use a ruler. It's amazing how much the bread rises when first placed in the oven, and it holds its shape when it is done.


100% Whole Wheat Sandwich Bread Recipe


Recipe adapted from King Arthur Flour

Ingredients


2 1/2 tsp instant yeast
1/2 C lukewarm water
1/2 C lukewarm milk (I used low fat)
1/2 C orange juice
5 T melted butter
1 1/2 tsp salt
3 T sugar
1/4 C nonfat dry milk
5/8 ounces potato flour or potato flakes (I've made it with both... this time I used the potato flour. Substitute by weight, not volume)
15 ounces whole wheat flour

Instructions


  1. Place all of the ingredients into the bowl of a stand mixer.
  2. Stir with a large spoon or dough whisk until just combined.
  3. Move the bowl to the mixer and knead with the dough hook for about 7 or 8 minutes, until you have a smooth dough. Adjust the water/flour as you mix. Do not add too much flour.
  4. Place the dough into an oiled bowl, cover, and allow to rise until doubled, about 60 to 90 minutes.
  5. Gently flatten the dough and roll it into a log. Place it into a 9" by 5" bread pan. Cover loosely with plastic wrap and let it rise for about 45 to 90 minutes, until the dough has just crested about 3/4 inches above the rim of the pan.
  6. Preheat the oven to 350 degrees F while the dough is rising.
  7. When the loaf is ready, place it in the oven and bake for about 15 minutes.
  8. Tent the loaf loosely with foil and continue to bake for another 25 to 30 minutes. The center of the loaf should reach 190 degrees F.
  9. Turn the loaf out onto a rack and let it cool for about an hour. 
Make sandwiches or toast. For days. 

For this loaf, I ground my own whole wheat with the Wondermill. Check out this post for more information.

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7 comments:

  1. This looks great Karen. Nice tip about baking early I need to try this b/c I have so much trouble with 100% WW breads. What do you think is the purpose of the orange juice does it add a little flavor, help tenderize? I'm just curious.

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    1. Supposedly it neutralizes the whole wheat bitterness. It is undetectable in the bread. I haven't compared it with just water so I can't testify to how much this is true.

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  2. Hi Karen,
    This loaf is beautiful, perfect...a masterpiece! How about using boiled potatoes instead of flakes? I am in awe of your baking prowess:)

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    Replies
    1. I think boiled potatoes would be perfect, but you would have to adjust the water because the potatoes would have some moisture. I've made bread with mashed potatoes and it's been wonderful.

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  3. A lovely ready to eat bread. My husband is a whole wheat bread freak and I want to make it for him next week. H/e in India we don't get instant potato flakes or flour. I read in above comment that it is ok use boiled potato instead. The boiled potato quantity is same as flakes quantity? As mentioned above I will adjust quantity of water.

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    Replies
    1. I would suggest starting with about 1/2 C potatoes and then lowering the water. That's just a guess, but I think it would make the bread really moist.

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I love comments and questions and read every one of them.