Servings: 1 loaf--16 slicesPrep Time: 3-5 hrs Cook Time: 35 mins
12 oz traditional whole wheat flour (I grind mine fresh)
1 1/4 oz sugar
1 oz nonfat dry milk
1 1/4 oz potato flour or instant mashed potato flakes
1 1/4 tsp salt
2 1/2 tsp instant yeast (if using active dry, add to the water & let proof for 10 minutes before adding to the mixture)
2 oz unsalted butter, cut into 6 pieces
1 oz orange juice (this mutes the bitterness of the tannins. If you don’t want to use it, substitute water)
8 oz lukewarm (90-110 deg) water
Mix all ingredients together briefly, until just combined. Then cover with plastic wrap or a towel, and let sit for 45 minutes, allowing the flour to fully absorb the liquid.
Then knead (I can’t imagine doing this by hand, but you can. I prefer my mixer, but it still takes 15 minutes or a little more) until elastic. Add as little flour as possible during kneading, the dough will still be a little sticky when done.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise until doubled, 1-2 hrs.
Punch down the dough & form into loaves, place in a 8 1/2″ x 4 1/2″ loaf pan, recover with plastic, and allow to rise until it crowns 1 1/2-2″ over the top of the pan, 1 1/4-2 1/2 hrs.
Preheat oven to 350 toward the end of rising.
Bake in the middle of the oven for 35 minutes. Lay a sheet of aluminum foil loosely over the loaf after 15 minutes to prevent over-browning. Let cool for 1 minute before removing from loaf pan, then let cool at least 30 minutes before slicing.
Categories: Breads, Yeast Breads
Submitted by: mrsfuzz on March 7, 2011
This looks so yummy, but I have no idea how to measure dry ingredients like flour and sugar in ounces. Do you actually weigh it? Do you possibly have these measurements in cups, etc? I would bet this is why no one has tried it yet, but I would love to be the first. Thanks for a good wheat bread recips!
On January 10, 2012 at 12:33 pm
In order to weigh it, Mommacindy, just put your mixing bowl on the scale (I have a digital one, they’re pretty inexpensive, and easy to read), tare (zero out) the weight of the bowl, then add your dry ingredients to the desired weight. You can tare it after each entry (and end up with all the dry stuff in one bowl), or empty the bowl you’re weighing in into another bowl (if you do it this way, you can easily fix any overages in your weights).
I’m sorry that I don’t have these measurements in volume. Because how everyone measures things is different, and bread recipes are pretty finnicky, the only way I could be most assured that people would be able to replicate my results is to use weights instead of volumes.
I got this recipe from the KAF Whole Grain Baking cookbook, and they give the volumes as follows:
Heaping 1/2C potato flakes or 3T potato flour
1/4C dry milk
1 1/4t salt
2 1/2t yeast
Hope that helps!
On January 10, 2012 at 5:11 pm
I will absolutely try this. Thank you so much! Now I feel brave enough. 🙂
On January 10, 2012 at 7:09 pm