18 November 2010

And so ends the quest

Hey you guys! 100% whole wheat bread. Perfect for sandwiches and toast. Delicious. Soft. Cheaper and better than storebought. Go make now.

So excited, can’t talk in complete sentences.

EDIT: I've been making this for a while now, and of course, have tweaked it a bit. This post reflects my changes-- there used to be more potato, sugar, and oil. I like it better this way.

Whole Wheat Sandwich Bread, Finally
(the original is from KAF, which should surprise no one at this point)

3 3/4 cups white whole wheat flour*
1/2 cup mashed potato flakes
2 tablespoons raw sugar
2 1/2 teaspoons instant (rapid rise) yeast
1 1/2 teaspoons salt
1 cup lukewarm water
1/2 cup lukewarm milk or whey**
3 tablespoons cup canola or olive oil
1) Stir together dry ingredients in bowl of stand mixer, using whisk or wooden spoon. 
2) Pour in water, milk, and oil. Knead for 8 minutes on low speed with mixer’s dough hook. Scrape down sides with silicone spatula once or twice to incorporate all dry ingredients.
3) Check dough’s texture. I use freshly ground flour and this is usually the right amount; if you're using storebought flour, you will probably need more. If the dough sticks to your finger and to the sides of the bowl, add flour a few tablespoons at a time and keep kneading, until it cleans the bowl’s sides and does not stick to your finger or the spatula. Don’t freak out and add tons of flour, though, because too much will make bread dry and crumbly.
4) Shape dough into ball and place in lightly greased bowl, with room to rise. Cover with a lint-free towel and let rise for 1 hour, or until it has doubled and looks puffy. If your house is cold it could take up to 90 minutes.
5) Lightly grease a 9x5 loaf pan. Deflate the dough gently with a poke from your finger and shape it into a loaf. Place in pan and let rise again. Now, you can either let this shaped loaf rise on the counter or in a warmed oven. (Please note that said oven should not be on, just barely warmed and then shut off, maybe even with the door cracked to release excess heat.) I usually do this because it’s quicker. In a warm oven (again, NOT hot) it takes about half an hour for the loaf's center to crown 3/4 inch above the edge of the pan, which is what you want. Do not let it over-rise so that it's spilling over the sides, though that is tempting; thanks to "oven spring" the loaf will rise even more while baking. If you want to let your loaf rise on the counter, it will take longer, at least an hour.
6) Either way, once the loaf has crowned (sounds like a baby) preheat the oven to 350 degrees. If you had the loaf rising in the oven, make sure you take it out before you preheat!!
7) Bake for 20 minutes, then cover with foil and bake 20-25 more minutes. Let cool five minutes in pan, then run a knife around the edge and turn out onto a wire rack to cool completely.

This ends my quest for a whole wheat loaf that rises high, doesn’t crumble, and keeps well.
*If you don’t have white whole wheat (you should) use regular whole wheat, but sub out one cup of it for unbleached white flour.
**I, who am all about shortcuts, use very hot water and pour the cold milk into the measuring cup. Tada: lukewarm water and milk.

{image is from KAF's blog}


  1. Eating is such a pleasant part of life!


  2. Smooth writing, well done, and I still can not do that, ugly as a text comes from the pen:) I think this is correct with time.