Mixing:
Shaping:
Baking:
*For the very best results, the recipe recommends organic whole white wheat flour. Barring that, choose regular white whole wheat flour. Using a traditional whole wheat flour, one milled from red wheat, won’t give you nearly the nice results that whole white wheat flour will.
1 cup lukewarm milk
1 cup lukewarm water
6 Tbsp butter
2 tsp salt
3 Tbsp sugar
⅓ cup nonfat dry milk
⅓ cup potato flour or heaping ¾ cup potato flakes
5 cups whole white wheat flour
2 ¼ tsp instant yeast
© 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour Company website [2] for other bakers’ comments on this recipe.
The best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded pan (often called a Pullman pan, just to make things confusing!) The lid ensures that the baking bread won’t expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice.
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] http://www.kingarthurflour.com/recipes/100-whole-wheat-pain-de-mie-recipe