Are you sick of bread yet? No? Good.
Are you scared to make your own bread? Don’t be. In fact, go make this right now. It’s delicious and easy!
For a while now I have been using Peter Reinhart’s light wheat bread recipe as my go-to sandwich loaf. But no more! The light wheat was about 1/3 wheat and 2/3 white bread. I like wheat bread! It wasn’t wheaty enough for me. But his whole wheat recipe is a 2-day project. Meh.
Lucky for us there is King Arthur Flour‘s website. It is chock full of deliciousness waiting to happen! Their blog is also great. But their 100% whole wheat bread is so easy, light, and delicious. I had toast for breakfast and a sandwich for lunch just so I could eat more of this bread!
The key to soft whole wheat bread is adding sugar (honey, molasses, or maple syrup here) and fat (oil). This bread has a robust flavor and pillowy texture. It’s a fairly soft and sticky dough to keep it light. The only change I made was using 1 cup of milk and 1/3 cup of water because I omitted the dry milk. It worked great, I just recommend warming up the milk to room temperature first. Of the sweetener choices, I used honey.
100% Whole Wheat Sandwich Bread
Adapted from King Arthur Flour
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons water
1 1/3 cups (10 1/2 ounces) room temperature water
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey, molasses, or maple syrup
3 1/2 cups (14 ounces) King Arthur Traditional Whole Wheat Flour
1/4 cup (1 ounce) nonfat dried milk
1 1/4 teaspoons salt
In the bowl of a stand mixer, combine all ingredients and mix with a paddle attachment until the dough starts to leave the sides of the bowl. Switch to a dough hook and knead for five minutes until dough becomes soft and supple, or turn the dough out and knead by hand for 6-8 minutes. Shape dough into a ball, transfer to a lightly-oiled bowl, cover, and let rise until puffy but not doubled, about 60 minutes.
After an hour or so, flatten dough into a rectangle and roll it into an 8-inch-long log, sealing the seam on the bottom. Place the log in a lightly-greased 8.5×4.5 inch loaf pan. Cover loosely with plastic wrap and allow to rise for about an hour or until the dough has crowned about an inch over the lip of the pan.
Bake at 350F for about 40 minutes, tenting the bread with tinfoil after 20 minutes to prevent excessive browning. Bread should sound hollow when thumped on the bottom, or the middle should read 190F on a thermometer. Remove from pan and allow loaf to cool completely on a wire rack before slicing or storing.
Submitted to YeastSpotting, hosted this week at imafoodblog.