100% Whole Wheat Bread
- Number of Servings: 12
Ingredients
2.25 tsp instant yeast (1 packet)1.5 tsp salt3T brown sugar3/4 cup instant mashed potato flakes3.25-3.75 cups whole wheat flour1 cup hot milk(120-130*)1/2 cup orange juice5T unsalted butter, melted
1. In the bowl of a stand mixer, whisk together the yeast, salt, sugar, potato flakes, and 14 ounces (about 3 1/4 cups) of the flour, setting the remaining flour aside. Add the milk, orange juice, and butter. Using the dough hook and scraping the bowl as necessary, mix at low speed until the dough forms a cohesive ball, about 6 or 7 minutes. Add the reserved 2 ounces flour as needed to achieve the proper consistency (the dough should be slightly sticky, but not at all liquidy; see note 1 below). Increase the speed to medium-low and mix for 1 minute more, until some gluten strands begin to form.
2. Turn the dough out onto a floured surface, and knead a few times until it forms a smooth round. Transfer the dough to a lightly-oiled bowl, cover, and let rest in a warm place about 45 minutes. The dough should not quite double in size.
3. Lightly oil a 9 x 5 inch loaf pan. Without punching down, turn the dough out onto a lightly floured surface. Gently press and roll the dough into a loaf shape (it will deflate a little; this is okay), pressing the seam to seal. Tuck the ends under, and set the dough in the prepared pan, seam side down. Cover loosely with oiled plastic wrap, and let rise another 45 to 60 minutes, or until not quite doubled in size. Preheat the oven to 350º F.
4. Bake the bread at 350º F for 10 minutes. Loosely tent the bread with aluminum foil, and bake for an additional 30 minutes, or until golden brown and an instant-read thermometer registers 190º F in the middle of the loaf. Remove from the pan and let cool on a rack thoroughly before slicing.
Notes:
1. If your weather is very dry, you may not need to add any of the reserved flour; but if your weather is humid, you may need to add all of it.
2. You can rub the finished loaf, hot from the oven, with a bit of butter to ensure a soft crust and pretty shine, if you like.
3. FYI, the orange juice is in there to reduce bitterness produced by a less-than-perfectly-immaculate whole wheat flour, and doesn’t impart any flavor of its own. If you have a pristine, ground-that-morning whole wheat flour, you should substitute water instead; otherwise, I recommend using it.
4. This bread should be eaten within a day or two, stored at room temperature; otherwise, it should be sliced and frozen, wrapped tightly.
Number of Servings: 12
2. Turn the dough out onto a floured surface, and knead a few times until it forms a smooth round. Transfer the dough to a lightly-oiled bowl, cover, and let rest in a warm place about 45 minutes. The dough should not quite double in size.
3. Lightly oil a 9 x 5 inch loaf pan. Without punching down, turn the dough out onto a lightly floured surface. Gently press and roll the dough into a loaf shape (it will deflate a little; this is okay), pressing the seam to seal. Tuck the ends under, and set the dough in the prepared pan, seam side down. Cover loosely with oiled plastic wrap, and let rise another 45 to 60 minutes, or until not quite doubled in size. Preheat the oven to 350º F.
4. Bake the bread at 350º F for 10 minutes. Loosely tent the bread with aluminum foil, and bake for an additional 30 minutes, or until golden brown and an instant-read thermometer registers 190º F in the middle of the loaf. Remove from the pan and let cool on a rack thoroughly before slicing.
Notes:
1. If your weather is very dry, you may not need to add any of the reserved flour; but if your weather is humid, you may need to add all of it.
2. You can rub the finished loaf, hot from the oven, with a bit of butter to ensure a soft crust and pretty shine, if you like.
3. FYI, the orange juice is in there to reduce bitterness produced by a less-than-perfectly-immaculate whole wheat flour, and doesn’t impart any flavor of its own. If you have a pristine, ground-that-morning whole wheat flour, you should substitute water instead; otherwise, I recommend using it.
4. This bread should be eaten within a day or two, stored at room temperature; otherwise, it should be sliced and frozen, wrapped tightly.
Number of Servings: 12
Nutritional Info Amount Per Serving
- Calories: 189.8
- Total Fat: 6.3 g
- Cholesterol: 15.5 mg
- Sodium: 302.5 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 4.2 g
- Protein: 5.4 g
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