This 100% whole wheat sandwich bread is incredibly fluffy and has a great whole grain flavor!
I was interested in this recipe right from the beginning because of the inclusion of potato flour and dry milk powder. I had never used potato flour before and rarely use dry milk powder. So I looked into it and it turns out that they help make loaves moister and even increase the shelf life. Pretty neato, right? :D
What sets this loaf apart from the others is that it’s so incredibly soft. So much more moist and fluffy than your average whole wheat loaf! Now, if you don’t like the flavor of whole wheat, this loaf definitely isn’t for you.
This recipe comes from the King Arthur Flour Whole Grain Baking book. I’ve tried several recipes from there and I’ve loved them all! Like this gluten-free blueberry peach crumble, which is now my favorite crumble or crisp recipe ever. And these whole grain pancakes. There are over 400 incredibly tempting recipes to try so I’m sure I’ll be trying recipes from this book for years to come!
And it’s full of great baking tips. Like on the page with this whole wheat sandwich bread recipe, they tell us why they call for orange juice. This loaf isn’t the least bit orange-y, so why the orange juice? The clever folks at King Arthur Flour have figured out that the flavor of juice orange tempers the bitter taste of whole wheat. The small amount doesn’t add any orange flavor, but still improves the flavor of the loaf. And you could substitute water if you don’t have any orange juice, but remember that the loaf simply won’t taste as good!
100% Whole Wheat Sandwich Bread
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 slices
- 2 tablespoons orange juice
- 1 cup (237ml) lukewarm water
- 4 tablespoons (56 grams) butter, cut into 6 pieces
- 3 cups (340 grams) whole wheat flour
- 2 tablespoons honey
- heaping 1/2 cup (35 grams) dried potato flakes OR 3 tablespoons (35 grams) potato flour
- 1/4 cup (28 grams) dry milk
- 1 1/4 teaspoons salt
- 2 1/2 teaspoons instant yeast1
- Either by hand, stand mixer or an electric hand mixer, mix all the ingredients together until you have a smooth, soft dough.
- Cover the bowl and let the dough rise for 1 – 2 hours or until it's puffy and has nearly doubled in bulk.
- Grease an 8 1/2" x 4 1/2" loaf pan.
- Deflate the dough, roll it into an 8" log and place in the prepared pan.
- Cover the pan with lightly greased plastic wrap and let the loaf rise until it's crowned 1 1/2" over the rim of the pan (taking into account that this will vary depending on the size of your pan). This will take 1 1/4 – 2 1/2 hours depending on the room temperature.
- Preheat the oven to 350 degrees F (176 degrees C).
- Bake the bread for 15 minutes and then tent it with foil (to prevent the loaf from becoming too dark).
- Bake for an additional 20 minutes or until the center reaches 190 degrees F (88 degrees C).
- Remove the bread from the oven, let it sit for a minute, and then turn out onto a wire rack to cool.
- To keep the crust soft, brush the top with melted butter.
- Cool the bread for at least 30 minutes before cutting into.
- When completely cool, cover and store at room temperature for up to 3 days. Keep the loaf in the refrigerator after that to prevent mold.
- If not using instant yeast, dissolve the yeast in the water with 1/2 teaspoon of honey (subtract that from the honey you add later). Let sit for 10 minutes before adding in the rest of the ingredients.
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