Monday, November 3, 2008

Whole Wheat Bread

A good basic yeast bread made from 100% whole wheat.

Whole Wheat Bread

So, I decided to give another whole wheat bread recipe a try. This time I used a 100% Whole Wheat Sandwich Bread recipe at the King Arthur Flour website.

As you see, I had a much better crown this time. Thankfully, this recipe gave the recommended pan dimensions, so I dug into the deep reaches of my pan cabinet and found my old air bake loaf pan that is 9 x 5 inch - as opposed to the pans I recently bought that are 10 x 5 inch. Definitely made a difference I think!

This bread is pretty good, though mine did come out really soft - not that there's anything wrong with that - and as a consequence of that, it was a bit too tender and crumbly. I think part of that was with my shaping. The texture and feel of the whole wheat dough is a bit different than a white bread dough too, so I don't think I did well in the shaping department.

Still, overall this is a very good bread recipe especially for being all whole wheat flour with no white flour at all. This is a good one, but I continue my search once again for the perfect for me whole wheat bread! And I am now convinced that I definitely need to pick up some new pans that are the standard size.

Here's how to make it.

Recipe: Whole Wheat Bread

©From the Kitchen of Deep South Dish
Prep/Inactive time: 2 hr |Cook time: 45 min | Yield: 1 loaf

  • 2-1/2 teaspoons of yeast
  • 1 cup of warm water (100 to 110 degrees)
  • 3 to 4 cups of whole wheat flour
  • 3 tablespoons of granulated sugar
  • 1/4 cup of nonfat dry milk
  • 3/4 cup instant mashed potato flakes
  • 1/2 cup lukewarm milk (100 to 110 degrees)
  • 1/2 cup of orange juice
  • 5 tablespoons of melted butter
  • 1-1/2 teaspoons of salt

Proof the yeast in 1/4 cup of the warm water about 5 minutes, or until puffy. Combine flour, sugar, dry milk and potato flakes together in mixer bowl; turn mixer on number 2 setting and add the yeast mix, remaining water, milk, orange juice, butter and salt. Mix for 7 minutes.

Flatten dough down into bowl, spray top of dough and side surfaces of bowl lightly with nonstick cooking spray, cover mixer with a thick towel and let rise 1 to 2 hours, or until doubled.

Spray an 9 x 5 inch loaf pan with non-stick cooking spray, shape dough into a log and place into pan smooth side up. Spray a piece of plastic wrap with cooking spray and place loosely over the loaf pan. Allow the bread to rise in a draft free spot for about an hour or until it has a 3/4 inch crest over the rim of the pan. Preheat oven to 350 degrees F. Bake for 10 minutes, then lightly tent with aluminum foil, and bake for an additional 30 to 35 minutes. Center of bread should register 190 degrees F with an instant read thermometer.

Remove from oven, loosen all around the edges and turn bread out to a rack to cool completely. Allow to cool completely before slicing and once cool, wrap tightly in plastic wrap or place into a Ziploc bag to keep fresh.

Cook's Notes: I used King Arthur whole wheat flour.

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©Deep South Dish
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Posted by on November 3, 2008
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