Rating
5
Average: 5 (1 vote)
Active time
15 minutes
Total time
4 hours
Yield
1 loaf
Serving Size
1 slice - 1/18 loaf (55g)
Nutritioni
Ingredients

2 ½ tsp active dry yeast or 2 ½ tsp instant yeast

½ cup lukewarm water*

½ cup lukewarm milk

½ cup orange juice

5 Tbsp melted butter

1 ½ tsp salt

3 Tbsp sugar

¼ cup nonfat dry milk

¾ cup instant mashed potato flakes

3 ¾ cups whole wheat flour or white whole wheat flour

*Use 2 Tbsp less water in summer (or in a humid environment), 2 Tbsp more in winter (or in a dry climate).

Instructions

Mixing:

  1. Dissolve the yeast in the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you’re using instant yeast, you can skip this step.
  2. Combine the yeast/water with the remaining ingredients, and mix and knead—by hand, mixer, or bread machine—until you’ve made a cohesive dough. If you’re using a stand mixer, knead at low speed for about 7 minutes. Note that 100% whole wheat dough will never become smooth and supple like dough made with all-purpose flour; it’ll feel more like clay under your hands, and may appear a bit rough.

Shaping:

  1. Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s expanded and looks somewhat puffy, about 60 to 90 minutes. Note that dough kneaded in a bread machine will rise faster and higher than bread kneaded in a mixer, which in turn will rise faster and higher than one kneaded by hand. So if you’re kneading by hand, you may want to let the dough rise longer than 90 minutes.
  2. Lightly grease a 9” x 5” loaf pan. Gently shape the dough into a smooth log, and settle it into the pan, smooth side up.
  3. Tent the pan with lightly greased plastic wrap, and allow the loaf to rise till it’s crowned over the rim of the pan by about ¾”, about 75 minutes. Don’t let it rise too high; it’ll continue to rise as it bakes. Towards the end of the rising time, preheat the oven to 350°F.

Baking:

  1. Bake the bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 30 to 35 minutes, or until the center registers 190°F on an instant-read thermometer. Remove it from the oven, and turn it out of the pan onto a rack.
  2. Run a stick of butter over the top of the hot loaf, if desired, for a softer crust. Allow the bread to cool completely before slicing.


 

Recipe and photo © 2009 The King Arthur Flour Company. All Rights Reserved.
Check out the King Arthur Flour Company website for other bakers’ comments on this recipe.

Nutrition

Calories: 140
Total Fat: 4g
Saturated Fat: 3g
Sodium: 230mg
Total Carbohydrate: 23g
Fiber: 4g
Protein: 5g

Yield: 1 loaf

Serving Size: 1 slice - 1/18 loaf (55g)

How'd it Taste?

cono
0
how many calories?
Caroline-WGC
0
Hi Cono -- If you hover over the little information "i" after Nutrition at the top of the recipe you will see the full breakdown of Nutrition Facts for this recipe. One serving of this sandwich bread has 140 calories.
bred
5
Elizabeth
0
I would love to try this recipe. Is it possible to replace the potato flakes with real mashed potatoes? If yes, how much would you add. I recently tried a number of different bread recipes with potato and it certainly was a game changer. Thank you
Caroline-WGC
0
Hi Elizabeth -- I haven't tried this recipe with mashed potato so I'm not sure what ratio to suggest. If you used mashed potato instead of potato flakes you would also need to reduce the liquid in the recipe (but again, without having tried it, I'm not sure by how much exactly). It would certainly be fun to experiment and see what you find works best. Let us know if you run any tests.

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