100% Whole Wheat Sandwich Bread

This whole wheat sandwich bread is made from freshly milled wheat berries, yeast, milk, butter, salt, dry milk, potato flour, and orange juice. Yes, orange juice! Who knew?

After grinding the wheat berries in my gorgeous Wondermill, I whisked all of the dry ingredients together in the bowl of a stand mixer, and then added all of the wet ingredients and kneaded them all together with the dough hook. This recipe is seriously easy.

A couple of years ago, when I first tried making this bread, I had a little trouble with it collapsing a bit after pulling it out of the oven. It didn’t collapse too much, but just enough to make it look a bit lumpy. That’s before I learned about “oven spring.”

When baking bread with whole wheat, I now put the loaf in the oven while it is still slightly under proofed and let the oven take over. It’s amazing how much the bread rises when first placed in the oven, and it holds its shape when it is done.

100% whole wheat bread

This bread definitely has a whole wheat taste, but it is soft enough and moist enough to work well for sandwiches, toast, cheese bread, or croutons. I’ve even made garlic bread with it.

You definitely have to try grinding your own wheat if you get a chance. The flour you produce is warm and fluffy, perfect for getting the yeast going and producing a lovely dough. Even my white bread loving husband has been pleased with this bread.

This recipe is adapted from King Arthur Flour

100% Whole Wheat Sandwich Bread
 
 
Recipe adapted from King Arthur Flour
Ingredients
  • 2½ tsp instant yeast
  • ½ C lukewarm water
  • ½ C lukewarm milk (I used low fat)
  • ½ C orange juice
  • 5 T melted butter
  • 1½ tsp salt
  • 3 T sugar
  • ¼ C nonfat dry milk
  • ⅝ ounces potato flour or potato flakes
  • 15 ounces whole wheat flour
Instructions
  1. Place all of the ingredients into the bowl of a stand mixer.
  2. Stir with a large spoon or dough whisk until just combined.
  3. Move the bowl to the mixer and knead with the dough hook for about 7 or 8 minutes, until you have a smooth dough. Adjust the water/flour as you mix. Do not add too much flour.
  4. Place the dough into an oiled bowl, cover, and allow to rise until doubled, about 60 to 90 minutes.
  5. Gently flatten the dough and roll it into a log. Place it into a 9" by 5" bread pan. Cover loosely with plastic wrap and let it rise for about 45 to 90 minutes, until the dough has just crested about ¾ inches above the rim of the pan.
  6. Preheat the oven to 350 degrees F while the dough is rising.
  7. When the loaf is ready, place it in the oven and bake for about 15 minutes.
  8. Tent the loaf loosely with foil and continue to bake for another 25 to 30 minutes. The center of the loaf should reach 190 degrees F.
  9. Turn the loaf out onto a rack and let it cool for about an hour.

 

About Karen @ Karen's Kitchen Stories

Hi, I'm Karen! I live in Southern California and am a recruiter and HR lady by day and teach college courses in Human Resources at night. Not long ago, on a whim, I decided to try baking sourdough bread and have since been obsessed with creating the perfect loaf. In fact, have managed to keep my first sourdough starter alive for four years! I have since fallen in love with trying new recipes, and have a serious cookbook addiction. I blog about my cooking and baking adventures at Karen's Kitchen Stories.

Grain Mill Wagon Challenge: I have always liked baking with whole grains, but I have been intimidated by grinding my own flour. On the other hand, it is difficult to keep a variety of ground whole grains on hand because they can easily become rancid. What I love about the WonderMill is that you can grind just the right amount of whole grains by weight for each recipe you are preparing. The mill is completely reliable, easy to assemble, and fast. The mill is self cleaning too. You can custom grind your flour as well. I've even used it to grind semolina into a finer grind for Durum recipes. I really enjoyed participating in the challenge, and will be using my WonderMill for a long time.

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