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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 138.1
  • Total Fat: 3.7 g
  • Cholesterol: 9.0 mg
  • Sodium: 204.9 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Whole Wheat Sandwich Bread calories by ingredient
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Whole Wheat Sandwich Bread

Submitted by: XTMONT

Introduction

From King Arthur Flour From King Arthur Flour
Number of Servings: 18

Ingredients

    2 1/2 tsp active dry or instant yeast
    1/2 cup lukewarm water
    1/2 cup lukewarm milk
    1/2 cup orange juice
    5 Tbsp unsalted butter, melted
    1 1/2 tsp salt
    3 Tbsp sugar
    1/4 cup instant dry milk
    3/4 cup instant mashed potato flakes
    3 3/4 cup Whole Wheat Flour or White Whole Wheat Flour

Directions

1. Dissolve the yeast in the water with a pinch of sugar. Allow it to rest for 15 minutes until it becomes puffy. If you're using Instant Yeast, you can skip this step.

2. Combine all ingredients, 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 (2 on a Kitchenaide) for about 7 minutes. (Note that 100 Whole Wheat dough will never become smooth and supple like dough made from all purpose flour; it will feel more like clay under your hands, and may appear a bit rough.)

3. Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise until it's expanded and looks somewhat puffy, about 60 - 90 minutes. (Dough kneaded in a bread machine will rise faster and higher than dough kneaded in a mixer, which in turn rises faster and higher than dough kneaded by hand. If kneading by hand, you may need to let it rise longer than 90 minutes.)

4. Lightly grease a 9"x5" loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.

5. Tent the pan with lightly greased plastic wrap, and allow the loaf to rise until it's crowned over the rim of the pan by 3/4"; about 75 minutes.

6. Preheat the oven to 350 degrees.

7. Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 - 35 minutes, or until the center registers 190 degrees on an instant-read thermometer. Remove from oven and turn it out onto a cooling rack.

8. OPTIONAL - run a stick of butter over the top of the hot loaf for a softer crust. Let cool completely before slicing.

Makes 18 1/2" (50g) slices.

Number of Servings: 18

Recipe submitted by SparkPeople user XTMONT.





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