I made this bread a while ago, and then I sliced it and put it in the freezer. Since I hadn’t even tasted it, I didn’t think I should post about it.
But when we got back from North Carolina on Saturday, I was too tired to grocery shop, and then the next day I was too busy to grocery shop. The bread we had from before we left had gone moldy. So I pulled this loaf out of the freezer and defrosted it. There are some advantages to baking and freezing more stuff than you can eat.
Now that I have tried it, I can definitely recommend it. I think I might slightly prefer the wheat bread recipe from Bread Baker’s Apprentice, but if I remember correctly, that one had some white flour in it, and this recipe is only whole wheat. This bread has a good rich flavor and was pretty easy to make and to slice. The only downside to it is that it is an 8-1/2 x 4-1/2 inch loaf, and I prefer 9 x 5.
100% Whole Wheat Sandwich Bread
From King Arthur Flour Whole Grain Baking
Yield: One 8-1/2 x 4-1/2 inch loaf, 16 slices
2 tbsp (1 oz) orange juice
1 c (8 oz) lukewarm water
4 tbsp (1/2 stick, 2 oz) unsalted butter, cut into 6 pieces
3 c (12 oz) traditional whole wheat flour
3 tbsp (1-1/4 oz) sugar
Heaping 1/2 c (1-1/4 oz) dried potato flakes or 3 tbsp (1-1/4 oz) potato flour
1/4 c (1 oz) nonfat dry milk
1-1/4 tsp salt
2-1/2 tsp instant yeast
Combine all the ingredients, and mix and knead them – by hand, mixer, or bread machine – until you have a soft, smooth dough. Cover and allow the dough to rise until it’s puffy and nearly doubled in bulk, 1 to 2 hours.
Lightly grease an 8-1/2 x 4-1/2-inch loaf pan. Gently deflate the dough, and shape it into an 8-inch log. Place it in the prepared pan.
Cover the loaf gently with lightly greased plastic wrap or a proof cover and allow it to rise till it’s crowned about 1-1/2 inches over the rim of the pan, 1-1/4 to 2-1/2 hours. Near the end of the bread’s rising time, preheat the oven to 350 degrees F.
Uncover and bake the bread for about 35 minutes, tenting it with foil after 15 minutes. The bread is done when it is golden brown and an instant read thermometer inserted in the center registers 190 degrees F. Remove it from the oven, and after a minute or so turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread for 30 minutes before slicing.