logo
Food Advertising by

Blogging Marathon# 40: Week 1/ Day 2

Theme: Yeast Breads

Dish: Wholewheat Bread

Making homemade bread is quite satisfying. I’m not a pro at bread baking and I always follow the recipes to the T. Baking is a science and I don’t think I have the expertise to make up my own bread recipes yet. I go-to site for everything related to baking is King Arthur flour site. The only changes I usually make is to add wholewheat flour for a part of white flour other than I don’t take too many chances in baking.

Wholewheat bread is a challenge to make. I’ve tried quite a few recipes and most of them turn out ‘almost cardboard-like’. I added molasses in one recipe and the bread turned out a strange brown color with a strong molasses flavor — I didn’t get the seal of approval from the family members. So in my quest for whole wheat bread, I tried this recipe from King Arthur Flour.

Recipe adapted from here:

Print Recipe
Soft Wholewheat Bread Yum
Soft Wholewheat Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • cups Wholewheat flour
  • ¾ cup Potato Instant Mashed flakes (I used ½cup of potato flour instead)
  • ¼ cup Milk Nonfat Dry
  • tsps Yeast Instant
  • ½ cup water Lukewarm (use 2tbsp less in summer or humid environment and 2tbsp more in winter or dry climate)
  • ½ cup Milk Lukewarm
  • ½ cup Orange Juice (straight out of the fridge)
  • 5 tbsp Butter Melted
  • 3 tbsp Sugar
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 180 minutes
Servings
x
Ingredients
  • cups Wholewheat flour
  • ¾ cup Potato Instant Mashed flakes (I used ½cup of potato flour instead)
  • ¼ cup Milk Nonfat Dry
  • tsps Yeast Instant
  • ½ cup water Lukewarm (use 2tbsp less in summer or humid environment and 2tbsp more in winter or dry climate)
  • ½ cup Milk Lukewarm
  • ½ cup Orange Juice (straight out of the fridge)
  • 5 tbsp Butter Melted
  • 3 tbsp Sugar
Soft Wholewheat Bread
Instructions
  1. Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer. Mix and knead to form a cohesive dough. If using a stand mixer, knead on low speed for about 7 minutes. Dough will feel a bit rough and not as smooth as dough made with all-purpose flour.
  2. Place the dough in a lightly greased bowl, cover and set aside for 60~90 minutes or until its expanded and looks somewhat puffy.
  3. Loghtly grease a 9"x5" loaf pan. Gently shape the dough into a smooth log and settle it into the pan, smooth side up.
  4. Cover the pan loosely with lightly greased plastic wrap or a shower cap, and allow the loaf to rise till its crowned over the rim of the pan by ¾", about 75 minutes. Don't let it rise too much as it will continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.
  5. Bake the bread for 10 minutes, then lightly tent it with aluminum foil, and bake for another 30~35 minutes, or until the center registers 190°F on an instant read thermometer.
  6. Remove the pan from the oven and turn it out on to a wire rack to cook. Run a stick of butter over the top of the bread, if desired, for a softer crust.
  7. Allow the bread to cool completely before slicing.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 40.

Linking this to this week's Fabulous Feast Friday# 13 being hosted by Sandhya & Mir.

Share this Recipe

11 thoughts on “Soft Wholewheat Bread”

  1. You did a great job with the whole wheat. It is harder to make whole wheat than all purpose flour. I love the King Arthur site too especially their online chat help.

  2. Pavani, for all the thing you say you no pro, your pictures say otherwise!..I am so J with all the breads you are posting..:)..I so want to try these wheat flour breads…bookmarked!..I know where to get my online chat help..

  3. This looks pretty good.Before this marathon, I too had never baked a sandwich loaf from scratch and had always used my bread machine. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *