100% Whole Wheat Bread

February 21, 2011 at 12:05 pm Leave a comment

Finally, a recipe for whole wheat bread that doesn’t end up as dense as a brick! This recipe is taken from The King Arthur Flour website with only a few minor changes. Soft and tender, but holds up to a schmear of peanut butter.

2 1/2 teaspoons yeast
1/2 cup lukewarm water
1/2 cup lukewarm milk
1/2 cup orange juice (I used apple juice)
5 tablespoons melted butter (I used half butter, half oil)
1 1/2 teaspoons salt
2 tablespoons sugar or honey
1/4 cup nonfat dry milk powder (I used dry buttermilk powder)
3/4 cup instant mashed potato flakes
3 3/4 cups whole wheat flour, approximately

Combine the lukewarm liquids and dissolve the yeast in it. Allow it to rest for 15 minutes, until it proofs.

Combine the yeast/liquid with the remaining ingredients, and mix and knead (by hand, mixer, or bread machine) until you’ve made a cohesive dough. If you’re using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it’ll feel more like clay under your hands, and may appear a bit rough.

Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s expanded and looks somewhat puffy, about 60 to 90 minutes. Note that 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.

Lightly grease a 9″ x 5″ loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.

Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it’s crowned over the rim of the pan by about 3/4″, about 75 minutes. Don’t let it rise too high; it’ll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack and allow to cool completely.

[Edit] With minor increases to some of the ingredient amounts, you can yield 2 smaller loaves at one time, instead of just one large loaf.

3 teaspoons yeast
1 cup of water
3 tablespoons sugar
2 teaspoons salt
4 1/2 cups of whole wheat flour, approximately

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Entry filed under: Breads. Tags: .

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